A warm, filling soup for lunch or dinner.  Savory-sweet, it’s a surefire favorite of any squash lover!

6 cups (about 2 large squash) butternut squash, seeded and cut into 2″ wide chunks

Melted butter or extra virgin olive oil, for brushing

3 cups chicken or vegetable stock

4 Tbsp honey

1 tsp fresh ginger, minced

4 oz heavy cream

1/4 tsp nutmeg, plus more for serving

Sea salt and freshly cracked white pepper to taste.

  1. Preheat oven to 400F.
  2. Brush the flesh of the squash with butter/EVOO, and season with 1 tablespoon each of salt and pepper, or more to taste.  Lay squash flesh-side up on a sheet pan, and roast for 30-35 minutes until flesh is soft.
  3. Scoop the flesh from the skin, and add stock, honey, and ginger.  Bring to a simmer and puree using an immersion blender.  Add heavy cream and return to a low simmer.  Season with salt, pepper, and nutmeg, and serve.
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