CATEGORIES
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Butternut Squash Soup
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 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
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Directions:
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Preheat the oven to 400 degrees F.
Brush the flesh of the squash with butter and season with one tablespoon salt and one 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
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