- Approximately (3) butternut squash, peeled & cut into cubes
- 2 Tbs Unsalted butter, melted
- 1 tablespoon kosher salt + 2 tsp white pepper
- 32 oz container of lower salt chicken broth
- ½ cup honey
- 1 teaspoon ground ginger
- ½ cup non fat half & half
Heat the oven to 400 degrees F.
Do your cutting.
Cutting and peeling the squash is NOT an easy task. Do not believe people who say just use a vegetable peeler. Ha Ha! First cut the two ends off.
Cut off the neck. Then cut the “bulb” down the middle.
With an ice cream scoop or sharp teaspoon, scoop out the seeds of the bulb part. Cut into cubes.
Now the “neck”, cut down the sides taking the skin off then slice and cube.
As you cut, place the cubes into a large bowl. Discard the seeds & strings.
Add melted butter with salt & pepper to the squash and stir until well coated.
Since I am serving with some roasted bratwurst, I coat them with oil and cut open the ends.
Line a large baking sheet with foil and spread the squash across evenly.
Place in the oven and roast for 35 to 45 minutes or until the flesh is soft and tender. Test with a fork, the pieces should be soft and the edges starting to brown. The roasting imparts a special flavor that makes this soup so good.
Remove the brats and cover to keep warm.
Check temperature it should read 155 degrees and be a nice golden brown.
Mince the onion into a small bowl. Sweat the onions in oil in the dutch oven then add the squash.
Add the broth, honey and ginger. Place over medium heat and bring to a simmer, for approximately 10 – 15 minutes.
Carefully using a stick blender, puree the mixture until smooth. The scalding liquid can really burn, so take your time.
Stir in the half & half and return to a low simmer. Adjust the seasonings with salt, pepper, and nutmeg.
A nice crusty bread fresh from the oven can also be an extra hug!
What a bowl of love for these days when you never know what weather will greet you!
For our music: https://www.youtube.com/watch?v=t4LWIP7SAjY
Happy to be serving my Master