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--- recipes:butternut_squash_soup [2016/12/07 21:26] – created jmarcos
+++ recipes:butternut_squash_soup [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:butternut_squash_soup.jpeg?direct&200|}}
+====== Butternut Squash Soup ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe.html | Squash Court]]
+<WRAP right>{(rater>id=100|name=Butternut Squash Soup|type=rate|headline=off)}</WRAP>
+|**Preheat:** 400°|**Yield:** 6-8 servings||
+|**Prep:** 0:10|**Wait:** 0:00|**Cook:** 0:40|
+====== Ingredients ======
+  * 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
+  * Unsalted butter, melted, for brushing
+  * 1 tablespoon kosher salt, plus 1 teaspoon
+  * 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
+  * 3 cups chicken or vegetable 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 quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white 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 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
+====== Notes ======
+  * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Soup GoodEats}}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
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+---Recipe Cuisines---
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~