Before starting this process, I washed a standard size butternut squash and pricked it with a knife a couple times. I put it in the microwave (whole) for about 4 minutes until it was soft enough that I could cut it in half, remove the seeds, peel it and cut it into chunks. I placed the chunks on a cookie sheet and followed the recipe. I also pureed the roasted squash with the water (in 2 batches) in the blender, before adding the puree to the pan to add the milk, cream, spices, cornstarch and cheese.
3 ounces Unsalted Butter
11 ounces Butternut Squash, cut in chunks (I used a whole squash, no idea what it weighed)
To taste Salt and Pepper
8 ounces Water
8 ounces Heavy Cream (I used half and half)
8 ounces Milk (I used 1 percent)
1 ounce Sugar, adjust if needed
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Coriander
1 tablespoon Cornstarch
3 ounces American Cheese (I used shredded American/Cheddar combination)
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.
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