Written by Bekra

* 6 cups (about 2 large squash) seeded.
* Melted butter, for brushing
* 3 cups chicken or vegetable stock
* 4 tablespoons honey
* 1 teaspoon minced ginger
* 4 ounces double cream
* 1/4 teaspoon nutmeg
* Salt and Pepper to season (optional)

Preheat the oven to 400 degrees F/200 degrees C

Brush the flesh of the squash with a little butter and season with salt and freshly ground 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 cream and return to a low simmer. Season with salt, pepper, and nutmeg.