Matante's Squash Soup: shared by Mr. Leaver

This is one of my to-go fall recipes. Delicious, wicked easy to make and super seasonal for the onset of cold weather. My Tante Rachel and I always cooked together when I spent weekends at her house as a child. This recipe brings back fond memories of the time we spent together and makes my stomach happy too!

6 cups butternut squash, cut into chunks

2 tbsp melted butter

2 tsp salt

1 1/2 tsp pepper

3 cups chicken stock

4 tbsp honey

1 tsp minced ginger

4oz heavy cream

1/4 tsp nutmeg

1. Preheat oven to 400 degrees

2. Brush squash with melted butter, salt and pepper

3. Bake 30-35 minutes until roasted

4. In a large pot, add stock, honey, ginger

5. Bring to a low boil

6. Add squash and puree

7. Stir in cream and season with remaining ingredients

8. Serve with crusty bread