Honey-Ginger Butternut Squash Soup | Alton Brown

Ingredients

• 6 cups (about 2 large) butternut squash, seeded and cut into 2-inch chunks
• Melted butter, for brushing
• 1 tablespoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground white pepper, plus more to taste
• 3 cups chicken or vegetable stock
• 1/4 cup honey
• 1 teaspoon minced ginger
• 4 fluid ounces heavy cream
• 1/4 teaspoon nutmeg