Butternut Squash Soup

I think I'm going to do weekly themed recipes focusing on a single ingredient.  As you may have noticed, this week has been butternut squash.  If you have any ideas for next week or what sorts of recipes you'd like to see, feel free to comment suggestions!  :)

I've been traveling all day and haven't had much sleep or much time, but before I get some zzz's here is a rather simple recipe for butternut squash soup.  Yum!  Sunday is my sister's wedding, so look forward to a fun food review and pictures!

Ingredients:
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
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

Directions:  
- Preheat your oven to 400F.

-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.

Simple and delicious!  I love soups this time of year.