Butternut Squash Soup with Pinenuts
Makes 1 1/2 quarts
- 6 cups (about 1 1/2 squash)
- 1/4 cup melted butter, for brushing
- 1 tbsp. + 1 tsp. kosher salt
- 2/3 tsp. + 1/2 tsp. ground white pepper
- 3 1/2 cups chicken or vegetable stock
- 4 tbsp. honey
- 1 tsp. fresh ginger, peeled and minced
- 4 oz. heavy cream
- 1/4 teaspoon nutmeg
- Preheat 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 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 simmer. Season with salt, pepper, nutmeg and serve.
- Garnish with a spoon of sour cream on top with toasted pine nuts.