Most cooks have one recipe that they break out to truly herald in a particular season and for fall, this is mine. It’s not just the color (which is pretty darned autumnal you must admit) it’s the warmth and the comfort. It’s my favorite sweater I guess you could say, only in a bowl. You wouldn’t want to actually wear it.
Butternut Squash Soup
- 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
- Heat the oven to 400 degrees F.
- 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. 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.
- 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.
- 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.