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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cara Mason

Category:
Category:

Ingredients:  
Ingredients:  
2 large butternut squash, cut in half lengthwise, seeded, then cut in half lengthwise again
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1/2 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:
Directions:
1. Heat the oven to 400 degrees F.

2. Brush the flesh of the squash with a little butter and season with 2 tablespoons of the salt and 1/2 teaspoon freshly ground white pepper.

3. Place the squash, flesh side up on a sheet pan and roast for 30 to 35 minutes or until the flesh is nice and soft.

4. Scoop the flesh from the skin with an ice cream soup or spoon into a pot and add the stock, honey and ginger. Bring to a simmer and puree using a stick blender. If you don't have a stick blender, use a standard blender, with the lid slightly ajar to allow the steam to escape as you blend.

5. As the blender is running, slowly add the cream and return to a low simmer. Season with salt, pepper and nutmeg and stir to combine.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
I cannot take credit for this wonderful fall dish. That would have to go to Alton Brown, but I do play around with the spices/sweetness and only flavor to taste, as different squashes have different levels of sweetness.

 

 

 

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