Savannah Bee Company

Ingredients: 6 cup Butternut squash, seeded and cut into 2" chunks (about 2 squash) Melted butter for brushing 1 tablespoon Kosher salt plus 1 teaspoon 1 teaspoon Plus 1/2 teaspoon white pepper 3 cup Chicken or vegetable stock 4 tablespoon Savannah Bee Company Tupelo Honey 1 teaspoon Fresh ginger, minced 4 ounce Heavy cream 1/4 teaspoon Ground nutmeg
Directions:
Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, Savannah Bee Company Tupelo Honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. Serves 4 Recipe courtesy of Alton Brown