I will admit that I’ve always hated squash. In fact, orange vegetables were my least favorite when I was growing up and I would always find an excuse not to eat them. Now, all of a sudden, I cannot get enough of them. Bring on the pumpkin and the squash.
I actually liked this version of squash soup from Alton Brown and I topped it off with fresh bacon bits.
Aren’t you glad you give the dishes you didn’t like a second taste?
Bon Appetit!
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
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
Top off with fresh bacon bits.