Butternut Squash Soup
A meal for a cold winter night or an elegant soup for a dinner party – this one is a winner.
- 2 large butternut squash
- 2 Tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp ground white pepper, divided
- 3 cups vegetable stock
- 4 Tbsp honey
- 1 tsp minced ginger
- 4 oz heavy cream
- ¼ tsp nutmeg
- Preheat oven to 400°F.
- Cut butternut squash in half lengthwise and remove seeds. Cut in half lengthwise again. Brush insides with olive oil and sprinkle with 2 teaspoons of salt and ½ teaspoon of white pepper.
- Place the squash, flesh side up on a sheet pan and roast for 35 minutes, or until the inside is soft.
- Using a spoon, scoop the cooked squash into a large pot. Add vegetable stock, honey, and ginger. Bring to a boil. Remove and cool for 10 minutes.
- Puree using an immersion blender or in small batches in a blender. Slowly add in cream.
- Return puree to pot, season with remaining white pepper and nutmeg. Cook until thoroughly heated.
Handling & Storage
Store squash in a cool, dark place for up to a month. Once cut, wrap in plastic and refrigerate up to 5 days.
To prepare, rinse and cut lengthwise. Remove and discard the seeds. Peel skin if desired.
Total Fat: 18.0 g
Saturated Fat: 7.6 g
Trans Fat: 0.0 g
Cholesterol: 39 mg
Sodium: 1300 mg
Total Carbohydrates: 65 g
Dietary Fiber: 14.3 g
Protein: 5.1 g