This soup is super delicious and has a different flavor than just a pureed squash soup!
6 cups (about 2 large squash - either acorn or butternut), cut in half and seeds removed
Melted butter, for brushing
1 Tbsp kosher salt, plus 1 tsp
1 tsp freshly ground white pepper, plus 1/2 tsp (black will work if you don't have white, it will just leave black spots in your soup)
3 cups chicken or vegetable stock
4 Tbsp honey
1 tsp minced fresh ginger
4 ounces heavy cream (1/2 cup)
1/4 tsp nutmeg
Preheat the oven to 400 degrees.
Brush the flesh of the squash with a little butter and season with 1 Tbsp salt and 1 tsp pepper. On a sheet pan lay the squash flesh side up. Roast for about 30-35 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 or a food processor (a blender would probably work too). Stir in the heavy cream and return to a low simmer. Season with salt, pepper and nutmeg. (Taste it, you may need to add more salt or pepper)
1 crisp apple (Mcintosh or Granny Smith) finely chopped
1/4 red onion, finely chopped
2 Tbsp lemon juice
1/2 cup dried sweetened cranberries, chopped
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon
When the soup is finished and ready to be served, top with a small scoopful of the relish.