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Alton Brown's Squash Soup
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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 |
1 | baguette, crusty |
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.
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