Butternut Squash Soup

This recipe is modified from the one found here:  http://www.foodnetwork.com/recipes/alton-brown/squash-soup-recipe/index.html

Ingredients

1 large squash or 2 small squash or six cups roasted squash (I got about six cups of squash meat from one large squash)
Melted butter, for brushing
2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
3 cups vegetable stock
3 tablespoons maple syrup
1 teaspoon powdered ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Directions

Preheat the oven to 400 degrees F.
Cut squash in half lengthwise and remove seeds and pulp (I use a grapefruit knife for this). Brush the flesh of the squash with a little melted butter. On a sheet pan with sides, 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 blender and puree with the vegetable stock (may need to do two batches). Pour puree into a large pot and add the maple syrup and seasonings. Bring to a simmer. Stir in the heavy cream and return to a low simmer. Correct seasoning with additional salt, pepper, ginger, nutmeg, cloves and maple syrup as needed.

KEEWERD