Squash Soup

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
3. 3
   On a sheet pan lay the squash flesh side up.
4. 4
   Roast for about 30 to 35 minutes or until the flesh is nice and soft.
5. 5
   Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
6. 6
   Bring to a simmer and puree using a stick blender.
7. 7
   Stir in the heavy cream and return to a low simmer.
8. 8
   Season with salt, pepper, and nutmeg.