1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Preparation
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.