Squash Soup with Winter White Honey
As I am counting down the days to spring, this soup has made me remember what I love about winter. I use Savannah Bee's Winter White Honey which is delicious! However, any honey will work. This receipe was created by Alton Brown and found on foodnetwork.com. Serve with warm Stonewall Kitchen's Cheddar Herb Biscuits and you will think you died and went to winter heaven!
Squash Soup
Ingredients
- 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
- Melted butter
, for brushing - 1 tablespoon kosher salt, plus 1 teaspoon
- 1 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
Directions
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white 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 stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
posted by The Merry Martini @ 6:52 AM
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