Obsidian/03.03 Food & Wine/Honey-Ginger Butternut Squash Soup.md

---

ServingSize: 2
cssclass: recipeTable
Tag: ["🥣", "🇺🇸"]
Date: 2024-12-30
DocType: "Recipe"
Hierarchy: "NonRoot"
location:
CollapseMetaTable: true
Meta:
 IsFavourite: False
 Rating:
Recipe:
 Courses: "Main dish"
 Categories: Soup
 Collections: American
 Source: "https://altonbrown.com/recipes/butternut-squash-soup/"
 PreparationTime: 55
 CookingTime: 55
 OServingSize: 4
Ingredients:
 - 6 cups butternut squash, seeded and cut into 2-inch chunks
 - 1 nut Melted butter, for brushing
 - 1 tablespoon kosher salt, plus more to taste
 - 0.5 teaspoon freshly ground white pepper, plus more to taste
 - 710 ml chicken or vegetable stock
 - 85 gram honey
 - 1 teaspoon minced ginger
 - 118 ml heavy cream
 - 0.3 teaspoon nutmeg

---

Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]

---

 

```button
name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-Honey-GingerButternutSquashSoupEdit


```button
name Save
type command
action Save current file
id Save
```
^button-Honey-GingerButternutSquashSoupNSave



 

# Honey-Ginger Butternut Squash Soup

 

```toc
style: number
```

 

---

 

### 🗒 Practical Informations

```dataview
list without id
 "<table><tbody><tr><td><a class=heading>🍽 Courses</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Courses + "</span></td></tr>"
+
 "<tr><td><a class=heading>🥘 Categories</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Categories + "</span></td></tr>"
 +
 "<tr><td><a class=heading>📚 Collections</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.Collections + "</span></td></tr>"
 +
 "<tr><td><a class=heading>👨‍👨‍👧‍👦 Serving size</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.ServingSize + "</span></td></tr>"
 +
 "<tr><td><a class=heading>⏲ Cooking time</a></td>"
 +
 "<td><span style='color: var(--footnote);'>" + this.Recipe.CookingTime + " min</span></td></tr></tbody></table>"
FROM "03.03 Food & Wine/Honey-Ginger Butternut Squash Soup"
```

&emsp;

---

&emsp;

### 🧫 Ingredients

&emsp;

```dataviewjs
dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
```

&emsp;

---

&emsp;

### 🔀 Instructions

&emsp;

- Heat oven to 400°F.

&emsp;

- Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.

&emsp;

- Combine the roasted squash with the stock, honey, and ginger in a large pot. Bring to a simmer and puree using an immersion blender. As the blender is running, slowly add the cream and return to a low simmer. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine.