Squash Soup

Name: Squash Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Melted butter, for brushing; 1 liters (about 2 large squash) seeded 2-inch wide chunks butternut squash; 1 teaspoon minced ginger; 113 grams heavy cream; 4 Tbsps honey; 1 Tbsp kosher salt, plus 1 teaspoon; 0 teaspoons nutmeg; 710 milliliters chicken or vegetable stock; 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon

Squash Soup is a gluten free, primal, and vegetarian soup. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 303 calories, 3g of protein, and 15g of fat. It will be a hit at your Autumn event. If you have butter, vegetable stock, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Ground White Pepper

Butter

Squash

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Heavy Cream