Monday, November 15, 2010

Soup To Die For! {Really!}

{this soup is to. die. for. roasting the squash instead of boiling it makes a huge difference in the flavors in this pot. if you ignore (!) the heavy cream, this is a pretty healthy entree!

soup is my go-to meal of choice on Sundays in the fall and winter. this one will most certainly be in the rotation!}

Roasted Butternut Squash Soup
2 butternut squashes, seeded, halved
melted butter, for brushing on squash

3 cups chicken stock
4 T. honey
1 t. minced, fresh ginger
4 oz. heavy cream
1/4 t. freshly grated nutmeg
1 t. kosher salt
1/4 t. white pepper

Preheat oven at 400. Brush squash with melted butter. Sprinkle liberally with kosher salt and white pepper. Roast for 45 minutes or until tender when pierced with a fork.

Scoop flesh into soup pot. Add chicken stock, honey and ginger. Heat slowly. Puree completely in blender. Return to pot and heat to simmer. Add cream and season with additional salt and pepper to taste. Stir in nutmeg just before serving.

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