Butternut Squash Soup

From HelenJane.com

Ingredients
2 large butternut squashes worth of squash that’s been de-seeded and cut into half.
1 tablespoon olive oil for oiling the squash
1 tablespoon kosher salt
1 teaspoon pepper
3 cups chicken stock
4 tablespoons honey
1 teaspoon minced ginger
1/2 cup of heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400°F.

Season the squash with the salt and pepper. Drizzle with olive oil. Lay the squash flesh side up on a large pan.
Roast for about 30 to 35 minutes or until the squashflesh is soft.

Scoop the flesh from the skin into a soup stockpot.
Add the chicken stock, honey, and ginger.

Turn the heat to high, bring the mixture to a boil and then turn down to low to simmer.

Puree soup either using an immersion blender or a blender or a food processor.

Put the soup back in the stockpot and stir in the cream. Return the soup to a low simmer.

Season with salt, pepper, and nutmeg to taste. If you want to get fancy, serve with deep fried sage leaves.