02 25 2020
Butternut Squash Soup
Squash, fresh ginger and nutmeg help create this velvety soup that's ready in about an hour. It will warm your taste buds right up!
Ingredients:
2 Butternut Squash, seeded and quartered
Unsalted butter, melted for brushing
2 tbsp. kosher salt
2 tsp. fresh ground pepper
3 cups of chicken broth
1/4 cup honey
1 tsp fresh ginger, minced
1/2 cup heavy cream
1/4 tsp. grated nutmeg
Fresh thyme and prosciutto for topping
(optional)
Instructions:
Heat the oven to 400 degrees F. Place the
quartered squash onto a half sheet pan, brush with the butter and season with 1
tbsp. of salt and 1 tsp. pepper. Place in the oven and roast for 30 minutes.
Squash should be soft and tender.
Scoop the flesh from the skin into a 6-quart
pot. Add the broth, honey and ginger. Place over medium heat and bring to a
simmer (7-8 minutes). Using an emulsion blender, puree the mixture until
smooth. Stir in the heavy cream and return to a low simmer. Season with the
remainder salt, pepper, and nutmeg.
Top with fresh thyme and prosciutto - enjoy!