A Cove Cuisine Soup & Stew
Winter Squash Soup
Easy to make, delicious to eat
Soups & Stews
- 3 1/2 pounds Butternut Squash or Seminole Pumpkin, seeded and quartered
- 4 tablespoons Unsalted Butter, melted for brushing
- 1 tablespoons Kosher Salt
- 1 teaspoons White Pepper, freshly ground
- 3 cups Chicken or Vegetable Broth
- 1/4 cups Honey
- 1 teaspoons Ginger Root, minced
- 1/2 cups Heavy Cream
- 1/4 teaspoons Nutmeg, grated
- 1 Heat the oven to 400 degrees F.
- 2 Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- 3 Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
- 4 *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.