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Squash Soup


  • 6 cups  seeded 2-inch wide chunks squash
  • melted butter
  • 1 Tbsp salt
  • 1 tsp freshly ground white pepper
  • 3 cups chicken or vegetable stock
  • 4 Tbsp honey
  • 1 tsp minced ginger
  • 4 ounces heavy cream
  • 1/4 tsp nutmeg


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

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