Ingredients

For the Soup:

• 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 onion
• 1/2 teaspoon freshly ground white pepper, plus more to taste
• Garlic bulb
• 3 cups chicken
• 1 teaspoon Morehouse Prepared Horseradish
• 4 oz heavy cream
• 1/4 teaspoon ground ginger

For the Garnish:

• 1/4 cup sour cream
• 1 teaspoon Morehouse Prepared Horseradish

Instructions

For the Soup:

1. Preheat Oven: Heat oven to 400°F.
2. Roast Squash: Brush squash chunks with butter, season with salt and white pepper. Roast on a sheet pan for 30-35 minutes until soft.
3. Make Soup: In a pot, combine roasted squash, stock, and Morehouse Prepared Horseradish. Simmer, then puree with an immersion blender.
4. Add Cream: Slowly blend in the cream, return to a simmer, and stir in ground ginger. Adjust seasoning with salt and pepper.

For the Garnish:

1. Mix Sour Cream: In a small bowl, combine sour cream and Morehouse Prepared Horseradish.
2. Garnish Soup: Swirl the horseradish sour cream into the soup before serving.