Squash Soup

Directions

1. 1
   Heat the oven to 400 degrees F.
2. 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.
3. 3
   Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
4. 4
   Scoop the flesh from the skin into a 6-quart pot.
5. 5
   Add the broth, honey and ginger.
6. 6
   Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
7. 7
   Using a stick blender, puree the mixture until smooth*.
8. 8
   Stir in the heavy cream and return to a low simmer.
9. 9
   Season with the remaining salt, pepper, and nutmeg.
10. 10
    *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
11. 11
    Transfer liquid to a blender or food processor and fill it no more than halfway.
12. 12
    If using a blender, release one corner of the lid.
13. 13
    This prevents the vacuum effect that creates heat explosions.
14. 14
    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.