Roasted Butternut Squash Soup

   I love summer so much, but it has a lack of some foods that I love. Soups, stews and chilis are some that I miss the most in those hot months. Thankfully it is just about the right temperature to eat them again. Fall started last week so even though it's a bit warm still I am jumping in with decorations and this Roasted Butternut Squash Soup.

   Last year I went to a little dinner party that we dubbed Dinner with the Doc, I wrote about it here, we had this amazing soup and finally I got around to making it. I’m so glad this is what I get to have for lunch this week and don’t have to share.

Cast of Ingredients: Ginger, Honey, Chicken Stock (Homemade is best!) Not Pictured: Squash and White Pepper.

Squash nicely roasted.

Finally got to a simmer. Note- if your stock was frozen thaw and then heat before adding to the squash.

I halved the recipe because that’s all the squash I bought.

Ingredients:

• 6 cups butternut squash seeded 2-inch wide chunks-( I bought the pre-cut cubes from Wal-Mart they were about ½ inch cubes and I had 3 cups)
• 1 Tbsp salt
• 1 tsp white pepper
• 3 cups chicken stock
• 4 Tbsp honey
• 1 tsp minced ginger (1/2 tsp ground ginger)
• ½ cup heavy cream
• ¼ tsp nutmeg

 Directions:

1. Heat oven to 400°F
2. Toss cubes with a drizzle of oil, salt and white pepper. Lay squash out on a sheet pan and roast for 30-35 minutes until soft.
3. Put squash into a pot add stock, honey and ginger. Bring to a simmer and puree using a blender. (If you are doing half recipe use a big blender instead of stick blender.)
4. Add in heavy cream and return to a low simmer season with salt, pepper and nutmeg. 

Serve it up and garnish with a bit of parsley and it is ready to go. A good idea would be toast some bread to go along as well. I am so glad that it is the right weather for soups, I didn't realize how much I missed them. 

What soups or cooler weather foods are you looking forward to?