The rush of the holiday season is already in full swing and I have not been able to get in the kitchen for quite a few days. (My apologies to my diligent readers!) With this in mind, I would like the recipes for the next month to be ones that can be made ahead of time or ones that do not take a lot of time prepare. Though the holidays can be "all about the food" I know we would rather spend time with family and friends or curled up on the couch watching a Christmas movie. It only takes a bit of extra planning to achieve both. Tonight's menu is another soup recipe. This squash soup is decadent and rich. It could be served as a first course or paired nicely with a leftover turkey sandwich. This was the first time I made something with fresh ginger and it was worth the effort! I hope you find this recipe as wonderful as we did. Happy Thanksgiving!
2 butternut squash, seeded and quartered 3 Tbls. melted butter 2 tsp. salt, plus 1 teaspoon to season later 3/4 tsp. freshly ground white pepper, plus 1/2 teaspoon to season later 3 cups chicken broth 1/4 cup honey 1 teaspoon minced fresh ginger 1/2 cup heavy cream or half and half 1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan lined with parchment paper. Brush squash with a melted 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 tender. Scoop the flesh from the skin into a large pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Remove from heat and let cool for 15 minutes. Transfer into a blender or food processor (you may have to do this in batches) and blend until smooth. Stir in the cream and return to pot and simmer on low. Season with the remaining salt, pepper, and nutmeg.
Based on Squash Soup recipe from Alton Brown
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