Butternut Squash Soup

Picture by me

Recipe by Alton Brown here

This is so good.  I made it for my birthday dinner because I love it so much!

• 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 (I like it better with black pepper)
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger (I used powdered ginger once and it was just fine too)
• 4 ounces milk
• 1/4 teaspoon nutmeg

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.