Courtesy of Bee Wild Honey

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 6 Cups (about 2 large squash) seeded butternut squash, cut into 2 inch wide chunks
• Melted butter for brushing
• 1 tbsp + 1 tsp kosher salt
• 1 ½ tsp ground white pepper
• 3 cups of chicken or vegetable stock
• 4 tbsp Bee Wild Gallberry Honey
• 1 tsp fresh ginger, finely minced
• 4 oz heavy cream
• ¼ tsp ground nutmeg

Instructions

1. Preheat oven to 400 degrees F.
2. Brush the flesh of the squash with the butter and season with 1 tbsp salt and 1 tsp of the pepper.
3. 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.
4. Scoop the flesh from the skin and combine it in a pot with the stock, honey and ginger.
5. Bring to a simmer and puree with a stick blender. Stir in the cream and return to a low simmer.
6. Season with salt, pepper and nutmeg.