Squash Soup

Prep time:                                 10 minutes
Prep notes:

Cooking time:                           40 minutes

Yields:                                          4 people

Ingredients:

• 6 cups (about 2 large squash) seeded 2-inch wide chunks of buttenut squash
• olive oil for brushing
• 1 tbls. sea salt, plus 1 tsp.
• 1 tsp. freshly ground white pepper, plus 1/2 tsp
• 3 cups of chicken or vegetable stock
• 4 tbls. honey
• 1 tsp. minced ginger
• 4 oz. heavy cream
• 1/4 tsp. nuteg

Directions:

1. Preheat oven to 400 degrees F.
2. Brush the flesh of the squash with a little olive oil and season with 1 tbls. salt and 1 tsp. white pepper. Lay the squash on a pan flesh side up. Roast for about 30-35 minutes or until the flesh is nice and soft.
3. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer add puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper and nutmeg.