Butternut Squash Soup

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing                         1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground pepper              3 cups vegetable stock
4 tablespoons honey                                  1 teaspoon minced ginger
4 ounces rice or cow’s milk                          1/4 teaspoon nutmeg
¼ t. ground cloves                             
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white 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 milk and return to a low simmer. Season with salt, pepper, and nutmeg.