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

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable	🥣 🇺🇸	2024-12-30	Recipe	NonRoot		true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Soup American https://altonbrown.com/recipes/butternut-squash-soup/ 55 55 4	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

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Honey-Ginger Butternut Squash Soup

 

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🗒 Practical Informations

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FROM "03.03 Food & Wine/Honey-Ginger Butternut Squash Soup"

 

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🧫 Ingredients

 

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🔀 Instructions

 

• Heat oven to 400°F.

 

• 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.

 

• 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.