Squash soup

A rich and creamy soup, perfect for a cold winter day.  Also freezes well.

Source: Alton Brown

• About 2 large butternut squash (6 cups, 3 lbs), seeded
• Melted butter, for brushing
• salt & pepper to taste
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 4 ounces cream
• 1/4 teaspoon nutmeg
  
   

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with salt and 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.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a blender. Stir in the cream and return to a low simmer. Season with salt, pepper, and nutmeg.