Butternut Squash Soup

I WAS totally intimidated by butternut squash- they are hard to cut and I had no idea what to do with them. After I found an easy way to cut them (that didn't require my husband's tools in the kitchen!) and found some EASY, delicious recipes, I am hooked! This bright-colored "power food" is full of dietary fiber, folate, vitamin B6 and potassium! Filling, comforting and fabulous!

Serves: 8

Ready In: 1 hour

Wine Pairing: Chilled, crisp glass of Pinot Grigio

You Will Need:

• 2 large butternut squash (organic whenever possible) 
• EVOO 
• 1 tablespoon Kosher Salt, plus more to taste 
• 1 teaspoon fresh ground pepper 
• 3 cups of low sodium chicken stock (vegetable stock works too) 
• 4 Tablespoons honey (or more if you like it sweet) 
• 1 teaspoon fresh minced ginger (and no more :) ) 
• 4 oz heavy cream 
• 1/4 teaspoon nutmeg

Method:

• Preheat oven to 400 degrees F.

• TRICK: Cutting the Squash: Place squash on large cutting board. Grab the largest knife you have and an additional small cutting board. Place the knife on the butternut squash hotdog style (or lengthwise) and pound the knife through with the small cutting board. After cutting the squash in half, cut each side in half again so you have 4 quarters. Scrape out seeds with a spoon (save, wash and bake with EVOO for a healthy snack!). Repeat with second squash. Easy and done. 

• Pour EVOO on flesh of squash with fingers; add S&P. Fit squash on baking sheet(s) flesh side up 35 min or until soft when you poke it with a fork. 

• After squash has cooled, scrape flesh out with a fork and put all of it in a large pot. Add stock, honey and ginger and bring to a simmer. 

• Blend using a stick blender (these are SO handy, but if you don't have one, you can transfer to a blender, blend, then back to pot). 

• Stir in heavy cream and simmer. Add a little, salt, pepper and nutmeg to taste.

Enjoy!!

Recipe Adopted from Alton Brown!