Squash Soup

Last week, I tried out a new recipe for Squash Soup and it was so delicious that I had to share. If you're hesitant to try it because you don't like squash, no fear. I hate squash. But I love this recipe. It has some sweetness and a lot of spice!

Squash Soup (Alton Brown version)

What you'll need:

6 c. seeded 2 inch wide chunks of squash (I used a big butternut squash & a small acorn squash)
Melted butter
1 tbsp salt + 1 tsp.
1 tsp pepper + 1/2 tsp.
3 c. chicken stock (I ended up using about 3 1/2, as it seemed a little thick.)
4 tbsp. honey
1 tsp. ginger
1/2 c. heavy cream (I used half & half.)
1/4 tsp. nutmeg

Preheat oven to 400 degrees.

Brush flesh of squash with melted butter. Sprinkle with 1 tbsp. salt & 1 tsp. pepper.

Lay flesh side up on baking sheet.

Roast 30-35 minutes or until soft. (I actually ended up roasting for about an hour.)

Scoop out flesh and add to pot. VERY MESSY!

Add chicken stock, honey, and ginger to pot.

Bring to a simmer and puree. I used a stick blender, which worked very well.

Stir in cream. Return to simmer.

Season with salt, pepper, and nutmeg.

Let me know what you think!