Butternut Squash Soup

• 2 butternut squash, seeded and quartered
• 2 tbsp. butter, melted
• 3 tsp. salt, divided
• 4 cups vegetable broth
• ¼ cup honey
• ½ tsp. ground ginger
• ½ cup half & half
• ¼ tsp. ground nutmeg

Preheat the oven to 400 F.

Melt the butter in a microwave safe dish. Place squash on a baking pan, brush with butter and season with
1 ½ teaspoons salt. Place in the oven and roast 45 minutes, until flesh is soft and tender. Let sit until it is cool enough to handle, 10 minutes. Using a sharp knife, remove flesh from skin and put into a large soup pot. Add broth, honey and ginger and bring to a simmer over medium heat, 10 minutes. Transfer to a food processor, in batches, and process until smooth. Return to the pan and add the half & half, remaining salt and nutmeg. Keep warm on the stove until you’re ready to eat.