(S) Squash Soup
(S) Squash Soup
By: Rachel's Tea
Info
Info
Servings
6
Prep-Time
-
Coock-Time
-
Cal/serving
176
Ingredients
- Kosher salt (plus 1 teaspoon) 1 tbsp
- Vegetable broth 3
- Honey 1/4 cup
- Ginger (minced and fresh) 1 tsp
- Vanilla almond milk 1/2 cup
- Nutmeg (fresh and grated) 1/4 tsp
- Butter (Unsalted, melted) for brushing
- Butternut squash (approximately 2, seeded and quartered) 3 to 3 1/2 pounds
- Freshly ground white pepper (plus 1/2 teaspoon) 1 tbsp
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Method
- Heat the oven to 400 F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tbsp of the salt and 1 tsp of the white pepper.
- Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger.
- Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
- Using a stick blender, puree the mixture until smooth.
- Stir in the heavy cream and return to a low simmer.
- Season with the remaining salt, pepper, and nutmeg.
When blending hot liquids:
- Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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