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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 ½ teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • ¼ teaspoon nutmeg
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