Pumpkin puree soup with ginger

Ingredients:

• 1.5-1.7 kg butternut squash, about 2 pcs. (remove seeds and cut into quarters)
• Melted unsalted butter, for greasing
• 1 tbsp coarse salt, plus 1 tsp.
• 1 tsp freshly ground white pepper, plus 1/2 tsp
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon chopped fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

Preparation:

1. Preheat oven to 205°C.
   
   Place the pumpkin quarters on a small baking sheet, brush the flesh with a little butter, and sprinkle with 1 tablespoon of salt and 1 teaspoon of white pepper. Place in the oven and bake for 30-35 minutes, until the flesh is soft and tender.
2. Using a spoon, scoop the pulp out of the skin and place it in a 6-quart saucepan. Add the broth, honey, and ginger. Bring to a simmer over medium heat for about 7-8 minutes. Using an immersion blender, puree the mixture until smooth.*Add the heavy cream and return to a simmer. Season the soup with the remaining salt, pepper, and nutmeg.
   
   * When whisking hot liquids: Remove the liquid from the heat and let it cool for at least 5 minutes. Pour the liquid into a blender or food processor, filling the bowl no more than halfway. If using a blender, leave one end of the lid slightly open. This will prevent a vacuum effect that causes steam to escape. Place a towel on top, pulse a few times, and then blend on high speed until smooth.