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Tasty Butternut Squash Soup Recipe

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This recipe for Tasty Butternut Squash Soup, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Johnson

Category:
Category:

Ingredients:  
Ingredients:  
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered

unsalted butter, melted for brushing

1 T. kosher salt, plus 1 tsp.

1 tsp. freshly ground white pepper, plus 1/2 tsp.

3 cups chicken or vegetable broth

1 tsp. minced fresh ginger

1/4 cup heavy cream

1/4 tsp. freshly grated nutmeg

Directions:
Directions:
Preheat oven to 400.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30-35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7-8 minutes.

Use a stick blender, puree the mixture until smooth.

Stir in heavy cream and return to low simmer.

Season with the remaining salt, pepper and nutmeg.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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