Squash Soup

Our garden reminds me of a favorite Sid Fleischman tale:  McBroom's Wonderful One-Acre Farm.  The squash and pumpkin vines have over-taken the back yard (and have started to invade our neighbors.  What to do with all that produce.... soup!  We love soup in the fall.  Here is a great squash soup recipe.

Ingredients

3 to 3 1/2 pounds squash

Unsalted butter, melted, for brushing

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

3 cups chicken broth

1/4 cup honey

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg

Directions

Heat the oven to 400 degrees F.

Place the halved squash onto a baking sheet.  Brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of 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 large pot.  Add the broth, honey and ginger and place over medium heat and bring to a simmer.  Using a stick blender, puree the mixture until smooth.  Stir in the heavy cream and return to a low simmer and season with more salt, pepper (to taste), and nutmeg.