Ingredients

• 2 large or 3 small butternut squash, seeded and cut into chunks
• 3 tablespoons butter, melted
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 1/2 teaspoons pepper
• 3 cups chicken or vegetable stock
• 4 tablespoons brown sugar or honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the squash with butter and sprinkle with salt and pepper.Roast for about 30 to 35 minutes at 350°.

Add the squash to a pot and with the stock, honey or sugar, 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.