Meatless Monday: Squash Soup
Meatless Monday is a global movement, a way of life. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Let's make life easy and declare today Soup Day. Why? Simple. You can get a head-start on Thanksgiving by cooking up an enormous pot of bubbling broth: Eat some for dinner today and freeze the rest. Come Thursday, all you'll need to worry about is managing the big bird.
Alton's squash soup, brimming with spicy ginger and a hint of honey, is satisfyingly thick but not too heavy (making it an ideal Monday night dinner and a Thursday evening appetizer). Even better, the entire meal can be prepared in under an hour — so you can get back to the rest of your holiday to-do list. Serve with crunchy bread to soak up every last bite in your bowl.
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
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.