~ RECIPE ~
The Golden Pumpkin in your CSA is great for soups, pies, and purees!
Winter Squash Ginger Soup
3 to 3 1/2 lbs. squash, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon salt, plus 1 teaspoon
1 teaspoon 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 grated nutmeg
1. Heat oven to 400 degrees F
2. Place quartered squash onto sheet pan, brush flesh with melted butter and season with 1 tablespoon salt and 1 teaspoon pepper. Roast in oven 30-35 mins or until flesh is soft and tender.
3. Scoop flesh from skin into pot. Add broth, honey and ginger. Place over medium heat and bring to a simmer, about 7-8 minutes. Puree the mixture until smooth. Stir in heavy cream and return to low simmer. Season with remaining salt, pepper, and nutmeg.
4. Transfer liquid to a blender or food processor (make sure you allow to cool for at least 5 mins and don't fill blender more than halfway). Process on high speed until smooth.
Link to recipe