2 large butternut squash washed and cut with a sharp kitchen knife into chunks remove seeds with a spoon and leave the flesh on
3 or 4 tablespoons melted butter
1 tablespoon sea salt, and some extra for the end
1 teaspoon white pepper and some extra for the end
freshly grated nutmeg
1 cup heavy cream
3 cups chicken broth
1/4 cup honey
1/8 teaspoon cinnamon
1 teaspoon minced ginger
Heat oven to 425 degrees. Place the cut up squash on a parchment paper lined cookie sheet. Brush with melted butter, 1 tablespoon salt and 1 teaspoon pepper. Roast until squash when using a fork goes into it easily. depending how thick you cut it. Scrap the squash off the flesh with a small spoon and place into a large soup pot.
Add the broth and honey and ginger and bring mixture to a low simmer then using a stick blender puree the mixture. Add the heavy cream, spices except for nutmeg simmer again. Sprinkle in 1 teaspoon salt and 1/2 teaspoon white pepper in the soup before serving. Garnish with grated nutmeg.
+claudia lamascolo Author