Winter Squash Soup

A Cove Cuisine Soup & Stew

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Winter Squash Soup

Easy to make, delicious to eat

  • Side Dish
  • {{ (15<60) ? (15) + 'm' : (15 %60==0)?(15 -15%60)/60 + 'h' : ((15 -15%60)/60 + 'h' + ' ' + 15%60 + 'm') }}
  • {{ (50<60) ? (50) + 'm' : (50 %60==0)?(50 -50%60)/60 + 'h' : ((50 -50%60)/60 + 'h' + ' ' + 50%60 + 'm') }}
  • Six to Eight
  • Easy
  • :      
Soups & Stews

Ingredients:

  • 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

Instructions:

  • 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.

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Bon Appetit!

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