Squash Soup Recipe
Ingredients
- 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
- Melted butter, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable stock
- 4 tablespoons honey
- 1 teaspoon minced ginger
- 4 ounces heavy cream
- 1/4 teaspoon 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 freshly ground 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, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 460 | 73% |
| Total Fat 51.88g | 65% |
| Saturated Fat 26.5g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 2003mg | 83% |
| Potassium 276mg | 8% |
| Total Carbs 18.53g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.3g | 12% |
| Protein 23.39g | 37% |
