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Yummly User: "There are many versions of Butternut Squash soup o…" Read More
9Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (large, cut in half lengthwise, seeded, then cut in half lengthwise again)
- melted butter (for brushing)
- 1 Tbsp. kosher salt (plus 1 teaspoon)
- 1/2 tsp. ground white pepper (freshly, plus 1/2 teaspoon)
- 3 cups chicken stock
- 4 Tbsp. honey
- 1 tsp. minced ginger
- 4 oz. heavy cream
- 1/4 tsp. nutmeg
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Reviews(1)
Yummly User 4 years ago
There are many versions of Butternut Squash soup out there. This is by far the best and easiest to make. I roast the two large Squash after halving and cleaning out in the oven, rather than cube up with the skin on. I just wait till it cools scoop out into my pot. Easier than peeling the skin. This is my Thanksgiving Day starter every year.