Ingredients
Software
6 cups (about 2 large) butternut squash, seeded and cut into 2-inch chunks
Melted butter, for brushing
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon freshly ground white pepper, plus more to taste
3 cups chicken or vegetable stock
1/4 cup honey
1 teaspoon minced ginger
4 fluid ounces heavy cream
1/4 teaspoon nutmeg
Directions
1
Heat oven to 400°F.
2
Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.
3
Combine the roasted squash with the stock, honey, and ginger in a large pot. Bring to a simmer and puree using an immersion blender. As the blender is running, slowly add the cream and return to a low simmer. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine.