Butternut squash soup

I thought Jon, the resident pumpkin lover, would scream travesty when I made soup out of butternut squash instead of its orange relative, but actually I think he liked this one better. I know I did. It's just enough sweet and just enough spicy. Of course you can make it sweeter by using more cream or spicier by using more ginger (and I've heard of people adding curry, too).

Butternut Squash Soup

Origin: Alton Brown
Yield: 4 servings
Cooking Time: 40 min
Difficulty: Easy

Ingredients:
  ● 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
  ● Melted butter, for brushing
  ● 1 tbsp. kosher salt, plus 1 teaspoon
  ● 1 tsp. freshly ground white pepper, plus 1/2 teaspoon
  ● 3 cups vegetable stock
  ● 4 tbsp. honey
  ● 1 tsp. minced ginger
  ● 4 oz. heavy cream
  ● 1/4 tsp. nutmeg

Directions:
Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg. I failed to actually measure the heavy cream and ginger but I'm pretty sure I added more of both, particularly of the ginger, than is called for. In any case, this soup was delicious.