You may also like
Categories:
butternut squash butter kosher salt freshly ground white pepper chicken honey fresh ginger heavy cream freshly grated nutmeg
Viewed: 72 - Published at: 3 years agoIngredients
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon minced fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
Method
- Heat the oven to 400 degrees F.
- 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 to 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 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Read more at: http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe2.html?oc=linkback
