Squash Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg
Directions

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 heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.


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4.7 150
Incredibly fast and easy recipe with a sophisticated flavor. I think the roasting of the squash may be the key. <div>--Jack Brown, Pahoa, Hawaii</div> item not reviewed by moderator and published
OMG... so good! This is a keeper! item not reviewed by moderator and published
This soup has a dreamy, complex flavor and tastes like it came from a restaurant. I have made it four times now. I prefer the chicken broth base to the vegetable broth base. My only suggestion is to cut the honey in half from 4 T to 2T. (We also boosted the cream to 1 C and added another ½ C milk.) It’s a thick soup but really, really good. item not reviewed by moderator and published
Butter nut is a mild flavor, to me the ginger and nutmeg overwhelm it a bit. I think simplier would be better, salt, pepper, honey, cayenne. item not reviewed by moderator and published
This is a great comfort food recipe. I made it exactly as described and would definitely make it again. I loved that hint of ginger. item not reviewed by moderator and published
This is pretty similar to a kabocha soup I made. The key difference being the addition of curry spices, almond milk, cinnamon, an onion, sweet potato, carrots, and I peeled the squash with a potato peeler, and hacked it apart with a cleaver like a moron. I'm definitely going to try roasting it, and scooping the flesh next time, that sounds like way less work. item not reviewed by moderator and published
I made this soup to the recipe minus the cream. It is a very good squash soup and roasting the squash helps to make the flavor a little more intense. Would definitely make this again. item not reviewed by moderator and published
A great dish to make around the holidays! item not reviewed by moderator and published
This was my first time making this soup. I followed the recipe exactly except I used 1% milk instead of cream. My husband and I both love it! The flavor is excellent! Thank you, Alton! item not reviewed by moderator and published
I made this soup just as is..... Then I decided to add apples so I sauteed some apples and onions and added it in. I personally do not like squash at all but everyone at the party raved for days! Being in a squashy town (joke drum) I'll assume they know good squash soup. item not reviewed by moderator and published
I've made this several times last winter and probably will every winter from now on. I love the taste of the squash with the ginger and nutmeg. Always grate fresh nutmeg for this soup, but do not add more than the recipe calls for, the taste gets more intense over time. The way the recipe is written is great, but I prefer a thinner soup, so use one and a half time the chicken stock called for in the recipe. item not reviewed by moderator and published
PERFECT - exactly as written, no adjustments needed. Easy, really, anyone could make this. Used leftovers from Thanksgiving dinner (squashes, cream, etc). Thank you, Alton. item not reviewed by moderator and published
I made this for the first time today. I made some changes as I didn't have everything exactly as the recipe called for (I could't go buy the stuff because both my husband and I are out of work) I used a cream soup base and cream cheese instead of heavy cream and beef broth instead of stock. I served it to my husband, who as I approached with a bowl was making faces, shaking his head and even pulling away. He tried it and his eyes lit-up and his face became normal again. He said this is great, it's really good Hun as he scrapped the bowl. Hoooot hoooot! Now I have one question. Can you freeze this soup? item not reviewed by moderator and published
I have made many different squash soup recipes over the years and this one is hands-down the best! I've prepared it several times now with different varieties of squash- pumpkin, acorn and an unidentified winter variety from mom's garden. Each time it got rave reviews! The only thing I do differently is use ground nutmeg because I am a poor grad student and can't afford fresh! item not reviewed by moderator and published
Sweet and the perfect amount of fall spice! I made this for my family, who is very picky about their vegetable soups, and they all loved it! I'm making it in bulk for the annual Halloween party tonight! Easy and great tasting! item not reviewed by moderator and published
I just made this using one butternut and two acorn squash (everything else exactly the same) and it turned out very tasty! item not reviewed by moderator and published
This was a pretty good soup. Word of warning though if you eat too much it tends to get a little too rich. I had two ladles full (about 3/4 of a bowl) and by the time I had finished up about half of it, it was just getting too rich for me. item not reviewed by moderator and published
wow! I loved this. But, I did have to alter alton's formula! A cup more of broth, added my roasted garlic plus unroasted that I sauteed with some onion, all the spices, allspice, nutmeg, cinnamon, and ginger, didn't have fresh. Then used the stick blender and voila! heaven in a pot..:) I forgot about the cream, cuz it tasted so good, even tho I had it and was going to add it. I reallyl don't need to eat more cream anyway!!! item not reviewed by moderator and published
I have tried several butternut squash soup recipes, including Anne Burrell&amp;#39;s, (which was delicious but this one is the BEST! Wow, who would expect minced ginger and honey? I think you should look no further if you want a great butternut squash soup. I used my Vita Mix to puree the mixture. Divine! item not reviewed by moderator and published
Loved this recipe. I added a dollop of butter to each serving, salt and pepper to taste and it was perfect. item not reviewed by moderator and published
Ok, this is the 2nd time I made this. I think I nailed it this time. I cut way back on the white pepper, using only about 1/2 teaspoon. I then went with 1/3 cup of honey. This ended up making this soup just about perfect. I followed the recipe for everything else. item not reviewed by moderator and published
I am an experienced cook, I have been married for 23 years and putting dinner on the table for my family nearly every night, and when we eat out we enjoy high-quality restaurants -- and my husband took one taste of this soup and said it was the best he'd had in his life. My 14-year-old son also loved it, although he requested sauteed mushrooms on top for next time which I will try. If your final product comes out too thick/dense, just add more cream, stock, or water. I decided to use a regular blender rather than my immersion blender in order to get a really velvety result, and was very pleased. The roasting truly highlights the flavor of the squash and the simple seasonings are magnificent. I did use the cream, but can see that you could go without for a lighter version. item not reviewed by moderator and published
I LOVED this soup. Unfortunately, my husband and sister didn't care for it particularly much. Though my sister did enjoy it for dipping a grilled cheese sandwich. Basically, if you like squash, you will love this. But if you do not like squash or have family members who do not like squash, do not assume that this recipe will change their minds. Some people just don't like squash. item not reviewed by moderator and published
I've tried many squash soup recipes and found to be the best, made with kabocha squash instead of butternut. Has a natural sweet taste and cut the honey in half or you really don't need any. Added more fresh ground nutmeg and fresh ginger and tasted great. I would cut back on the pepper to max 1 t. Too much with 1 1/2 t. item not reviewed by moderator and published
Yummm! Just a note. To save time and make clean up easier ,just cut the squash lengthwise down the middle and scoop out the seeds. Roast it cut side down on greased foil on a cookie sheet for about an hour or until very soft in a 325 degree oven. Take it out and turn it over. When cooled,scoop out the cooked flesh. It's amazing how sweet the squash is. You may not need to use any sweetener with it. item not reviewed by moderator and published
Yummy in my tummy! Just made this recipe as is and had it for a very filling lunch! My two year old son had seconds and made lots of mmmm sounds! item not reviewed by moderator and published
Just finished making this and it's so, so good. I halved the recipe and added half an onion (per the advice of other reviewers. I accidentally happened upon a flavorful addition to the recipe. I sautéed the onions in the same pan I had previously sautéed some other vegetables with thyme. The thyme added a nice flavor to the soup. I will use it when I make the soup in the future. Thanks Alton for another fantastic recipe! I may have to buy pre-cut squash in the future tho...cutting it was lots of work! item not reviewed by moderator and published
I was not a fan. I only added 1 tbs of honey and it was still too sweet. I didn't like the cream either (though I used 2% milk instead. The combination of honey, milk, and ginger made the soup taste like regular butternut squash soup mixed with chai tea. I added half an onion and a garlic clove sauteed in butter and then helped reduce the tea flavor a little bit. item not reviewed by moderator and published
LOVE THIS RECIPE. MAKE IT ALL THE TIME. I BUY 2 (20 OUNCE PACKS OF THE PRECUT BUTTTERNUT SQUASH AT THE GROCERY STORE. THAT MAKES IT MUCH FASTER AND EASIER TO MAKE AND TASTE DELISH! item not reviewed by moderator and published
Beyond delish and so easy to make. There is also a YT video called "Butternut Squash Soup-Food Network" where you can see how Alton makes the soup. item not reviewed by moderator and published
I used one butternut and one acorn... Cooked in the microwave. Sautéed one onion &amp; 2 cloves garlic plus 1/2 tsp coriander and 1/4 tsp cayenne. Just 1 tbsp of honey was plenty. Puréed and skipped the cream! Fabulous!! item not reviewed by moderator and published
Really easy and quite delicious. This recipe is really sweet. I'm interested to try some of the variations with curry. All in all, it's a keeper and has lots of potential to experiment with. item not reviewed by moderator and published
I made this soup today &amp; guess what it came out awesome......It was the first time I made this &amp; I loved it myself as well our family here too....I'll make this soup again. item not reviewed by moderator and published
My daughter who usually doesn't like butternut squash; loves this soup!!! It's so delicious! Thanks Alton! item not reviewed by moderator and published
I think it is heavy on the white pepper and honey. I would cut both in half next time. I softened a small onion and a grannysmith apple while the squash was roasting. I used skim milk instead of heavy cream to lighten it up. I added another cup of fluid and it was still pretty thick. add a pinch of curry to kick it up a little! item not reviewed by moderator and published
We have squash soup on a regular basis, but this soup was killer good! The nutmeg and ginger made the soup so flavorful. Best squash I have ever ate hands down. item not reviewed by moderator and published
Great recipe! I flavored whipped cream with maple syrup and added a dollop to each serving. Looked pretty with a sprinkling of freshly grated nutmeg over the top. Tasted delicious! item not reviewed by moderator and published
This soup is so good and simple. I love it. I've served it several times and it's always a big hit. Thanks Alton! item not reviewed by moderator and published
This soup was very tasty! I used squash that I had frozen, and I pureed it. I also sauteed and pureed 1 onion and 1 T minced garlic along with the squash. Additionally, I eliminated the honey and used 1 can of evaporated skim milk instead of the heavy cream. item not reviewed by moderator and published
I think this is a very good soup, although a little thicker than I usually like. Very easily fixed by adding a little extra milk. Is best served with lots of grated parmesan. item not reviewed by moderator and published
Great recipe. I just added some onion powder and a dash of cayenne. I also cut the honey amount in half. It turned out great! item not reviewed by moderator and published
Yum! Added more cream, some cayenne, and a little savory. Would definitely make again. item not reviewed by moderator and published
Added some cayenne pepper for spice! :) Came out perfect! item not reviewed by moderator and published
Made it for the first time and loved it! I added 8 oz. of cream (3/4 no fat milk &amp; 1/4 butter). Recipe goes into permanent collection recipe book. item not reviewed by moderator and published
Killer soup. I added an extra cup of broth because I thought it was too thick, and some Chipolte pepper for some kick. Good stuff. item not reviewed by moderator and published
I think I would say this is more intermediate than easy, but still a yummy dish. I have cooked several times by now. I have also used pears instead of honey and found it added a little something extra. I cooked them in the pot to soften before adding everything else. Alton is right; freshly grated nutmeg is a must! item not reviewed by moderator and published
Absolutely delicious! I would expect nothing less from Alton. I did add slightly more stock and cream than called for to thin it out a bit, but other than that changed nothing. Perfect balance of sweetness and ginger was not at all overpowering. Thanks, Alton! item not reviewed by moderator and published
We love it, but use haft of the honey and add onions. item not reviewed by moderator and published
Fabulous, easy soup! Made it with non-fat milk, too. item not reviewed by moderator and published
Amazing soup! Perfect flavor, not too sweet or anything. My husband and I like it sprinkled with parmesan cheese, and he adds red pepper flakes also. item not reviewed by moderator and published
Absolutely delicious soup. Roasting the squash brings out all the sweet flavor of the squash, and is the only way to cook it. Once I tried the original recipe, I've experimented with sprinkling a bit of cayenne powder on top of the squash along with the butter, salt &amp; pepper. I've also added a bay leaf to the pureed mixture and letting it simmer for a while prior to adding the cream. No matter what, if you like squash, this recipe will have you loving it! item not reviewed by moderator and published
This soup was so yummy! I added cinnamon to the oven baking squash and to the soup. I served it in a breadbowl with garlic croutons. YUM! item not reviewed by moderator and published
Easy and very tasty on the first try! item not reviewed by moderator and published
The Best!! item not reviewed by moderator and published
I followed the recipe exactly. It came out tasting like baby food. No real flavor, too thick, nothing comforting about this. Sorry, Alton. I usually enjoy your recipes, but this one is a NO. item not reviewed by moderator and published
Before serving (and hence garnishing with nutmeg I taste-tested and the soup was missing something. It was smack dab in the middle of sweet and savory - but not in the best way. I ended up adding dried minced onion and garlic and it turned into a savory improvement! I added jack cheese to melt in it. Served it with sweet butter rolls - Very nice - proud that I could make my first squash soup and not have it taste half bad. item not reviewed by moderator and published
p.s. I baked the squash also. item not reviewed by moderator and published
Outstanding! Baking the squash concentrates the butternut flavor (it usually weakens in recipes where you boil the squash first). item not reviewed by moderator and published
This recipe was amazing!!! We tried it with two regular squash and one white squash, and it was still great! We also added one clove of garlic. Thanks Alton! item not reviewed by moderator and published
I was so excited to make this soup because I love Alton Brown and this soup was so highly rated. It turned out very well, but the honey and ginger overpowered the soup for my family's taste and no one would eat it. I should have known better, knowing their preferences. Next time I'll eliminate the ginger and honey and add some celery, onion and garlic to make a more savory soup item not reviewed by moderator and published
I have made this soup at least 10 times now. It is so very, very good and my family loves it. The honey just gives it that perfect sweetness without being overpowering. And the BEST part: it freezes beautifully. In fact I have 6 servings in my freezer right now. I just ladle the cooled soup into freezer bags, smoosh all the air out and lay them flat so they freeze in a thin package. Thanks Alton! item not reviewed by moderator and published
I have made this recipe many times. I have even halved it, used pre chopped squash, and used powdered ginger and it is fabulous every time. I have tried other recipes with more ingredients, but this one is the best. Cutting up the squash is the most time consuming part; the rest is a piece of cake! Yummy! item not reviewed by moderator and published
To be truthful, I was a little worried about how much work it might be to make Squash soup from scratch. This recipe is great. No issues the first time and it gets easier every time! I have made this for a soup day, for family meals, and as a shotglass appetizer for a holiday party and have gotten compliments each time. I have substituted maple syrup for honey in a pinch when I realized I had run out of honey and it worked really well. I find it easiest to scoop the flesh out as soon as it comes out of the oven so it comes out the easiest. This is a fast and tasty soup. Thanks Alton! item not reviewed by moderator and published
We had a few butternut squashes from the garden and saw Alton Brown's recipe, tried it, and found a new combo of spices to make a hearty but smoothly creamy soup. Delish! Thank you, Alton Brown! item not reviewed by moderator and published
This is the first recipe I've tried from the food network but I watch the chefs all the time. Alton I am in love....with this soup I mean. The only addition I made was garlic and it set it off. I was going to serve this to the fam....but I will serve them something else cuz This One Is ALL MINE. Thank You!!!! item not reviewed by moderator and published
We have made it for Thanksgiving and Christmas for the past two years as one of our courses, and it always gets rave reviews! A must have for a little twist on a holiday meal! YUM! item not reviewed by moderator and published
he says to peel the squash after roasting but its just too hot! so i do it before hand with no ill effects. this is a super delicious soup! item not reviewed by moderator and published
this soup is why i love alton brown. it's simple, it's easy, and it's some freakin' delicious good eats. perfect recipe. don't change a thing. item not reviewed by moderator and published
I tried this recipe after making a popular Butternut Squash Soup with Cider Cream Sauce... which was amazing, but too much longer to make and was much more hand's on. This is a fantastic recipe for butternut squash soup that is incredibly easy to make and quite tasty as-written. I can see how some may want to add a dollop of Daisy or other toppings, but it really is great in it's simplicity. Don't put off making this--you're taste buds will thank you! item not reviewed by moderator and published
Alton is the man! This recipe was easy and oh so yummy! Made it exactly as written and it did it's part to impress my dinner guests. This one has now been added to my list of favorites! item not reviewed by moderator and published
I love butternut squash soup and like to order it in restaurants, so I enjoyed this. And it was quite easy to make as well. However, my family thought it was too sweet. Even I found it a little too sweet as well. The squash is already sweet, so I think I would omit most if not all of the honey and perhaps roast and puree some leaks or shallots as well. item not reviewed by moderator and published
I'm a big Alton follower, and did not hesitate to try this soup, but I do have to agree with most of the posts here. This is a great soup, but I think for most people, you will prefer it will a little extra pizazz. The 'key' component I think I added was a bit of my "cheater" granulated onion I have in the spice cabinet... this really helped fill a void in the flavor base. I then added a dash of clove and cinnamon, but I think the onion was what perfected it for me (this was my first homemade-from-scratch-soup, btw). Enjoy! item not reviewed by moderator and published
The recipe as written was fantastic, but I added some chopped scallions just before serving and it really made the flavor pop. item not reviewed by moderator and published
I made this soup with sweet dumpling squash (baked and scooped out first), and it was great. A couple dried cranberries post-cooking gives it a nice twist (stole that idea from Uno Chicago Grill). Really a day-changer for me. item not reviewed by moderator and published
I love this soup it is delicious! The simple seasonings that Alton used made the soupt great but I needed a little more to it than that so the next time I think I will try adding a few dashes of my favorite hot sauce, maybe some onions. I used fresh mushroom stock when I made it. I think some more simple sweet or a tiny bit of spicy flavors will be great in this recipe. I'd still puree it though, the consistency is great. Nice and thinck make it a comfort food. item not reviewed by moderator and published
We added a little bacon to our soup and served it with a dollop of low fat sour cream. Everyone comes to the table fast when this soup is served. item not reviewed by moderator and published
This soup was easy to make, delicious and filling. I added a dash of cinnamon, brown sugar and cream to taste. Also, instead of taking the squash out with a slotted spoon and blending, I used an Immersion blender right in the pot. You could probably also use a hand mixer. Easier and less messy. I served it with garlic bread and it was a hit with my husband. Enjoy. item not reviewed by moderator and published
Loved this soup. I let the butternut squash cool too much so it was harder to scoop. Easier if hot or warm. Make sure you blend it for a while so it doesn't taste grainy. A nice touch was toasting the seeds in veg. oil &amp; salt and putting them on top of each bowl of soup with a dollup of greek yogurt. item not reviewed by moderator and published
As with any good soup recipe, the cook will modify this recipe to their own liking. I like my soup with a little more bite so I added a tad more ginger and I also added about 1/2 teaspoon of cinnamon. I only added 1 sweet potato and no white potatoes. I added an apple and a tablespoon of brown sugar and did not add the honey. Like others posted, I just microwaved the squash. In order to help it not dry out, I put a coffee mug of water in the microwave with the squash. I left the celery in long stalks to get the flavor while I was cooking, but I removed it before I put the rest in the blender. I like the look of black specs in my soup so I used fresh ground black pepper. I also used Buttercup squash because it's popular and plentiful locally. item not reviewed by moderator and published
delicious item not reviewed by moderator and published
This recipe was very easy and absolutley delicious.I will definatley make for Thanksgiving again. item not reviewed by moderator and published
Loved this soup. I roasted the squash in quarters and then scooped out the flesh with an ice-cream scoop. Also, I roasted the squash seeds with a little olive oil and salt - an excellent, crunchy-salty contrast to this sweet, smooth soup! item not reviewed by moderator and published
Just served this to my husband and he asked if I added sugar or honey. He said that it was too sweet. Next time, I will skip the honey. Seems like the butternut squash is sweet enough. Otherwise, it was a great recipe. item not reviewed by moderator and published
I eliminated the nutmeg and used maple syrup instead of honey. add the syrup to taste. It is easy to add too much. Next time I will use less cream also. One could wrap a meal around this soup. item not reviewed by moderator and published
I needed a soup to cook for Christmas dinner. The first time I made this soup my wife thought I used too much honey. Christmas it came out better then I could have wished for. It was like we were eatting at a fancy restaurant. Since then I have made this soup 2 more times and each time it just gets better and better. Thank you Alton Brown you are my Food God. item not reviewed by moderator and published
Very nice with maple syrup. If you're not sure about the amount of ginger or nutmeg, start with less, you can always add more. item not reviewed by moderator and published
Strange that no one is bothered by the fact that he clearly did not use Butternut Squash during the episode of GoodEats, it was either acorn or that Japanese squash. I decided to split the difference, using one butternut and two acorn squashes. Anyways, the soup was just awful. I cooked the squash for 40 minutes but the end result was terribly grainy. I mean so grainy in texture you wouldn't want to eat it. It didn't taste anything special either. No amount of stick-blending could get this soup to an even consistency. I'm going to try bar-blending the soup once it cools. item not reviewed by moderator and published
I love this soup just as Mr. Brown presented it, but I have prepared a variation with some baked apple added (use McIntosh or Cortland for sweetness, and Granny Smith for tartness.) The flavors meld perfectly. I often pair the soup with some nice pumpkin or apple muffins for a nice lunch. item not reviewed by moderator and published
OMG! If I could I would give 10 stars for this soup. It tastes like sweet potatoes and squash mixed together. This soup very delicious and even my picky kids liked it. item not reviewed by moderator and published
I wasn't too sure since I've not eaten squash of any sort in a long time, but Alton's recipe sounded great so I tried it out last weekend....incredible! The combination of sweetness with the ginger note is absolutely delicious. Add to that the fact that squash is so GOOD FOR YOU, this is a GREAT recipe! This one will make it to Thanksgiving dinner with the family this year! Thanks Alton! item not reviewed by moderator and published
This soup is simply yumtastic. A perfect blend of sweet and savory with just a kick of ginger spice. It is warm, hearty, and healthy. MUCH better than any butternut squash soup I've ever tried from the store. Made some for a potluck for work and now several people in the office make it themselves. I found fresh cubed butternut squash (not frozen) at Costco, which really makes it easier and quick to make. Really delicious. Just be sure to let it simmer for a well and puree it very well. item not reviewed by moderator and published
Absolutely delicious and easy to make. Will definitely make it again! item not reviewed by moderator and published
This soup was awesome! The ginger is a great addition. It could be used as a dessert! I do think that the squash needs to be peeled before roasting. The roasting sets up some great flavors in the squash, but it is painfully slow to peel all the chunks after roasting. So we microwave the squash for a few minutes to soften it up just a bit. Then we peel it. After the peeling we follow the rest of the recipe. Make this soup and be prepared for some great tastes. item not reviewed by moderator and published
I didn't think I would like this but I did and I ate two bowls. My mom made it with less ginger so it wasn't too spicy for me. I like it, it was so good, wow! item not reviewed by moderator and published
I've been making this for about 2 years now and every time I make it I think I love it more. We tend to like it a little on the spicier side so we use a little more fresh ginger. It does tend to thicken a little but nothing a little stock wont fix. Every time I bring it to work for my lunch someone always wants the recipe. Bravo Alton Brown, bravo. item not reviewed by moderator and published
This was a delicious soup. However, I think the process of roasting and scooping the flesh was not only incredibly messy, but wasteful as it was difficult to get all the meat out and leave the skin. Next time I will peel first and then roast. My only other complaint was that the nutmeg flavor was a little strong - but maybe I over-grated. I will thin it out with a little more stock and a splash of cream. item not reviewed by moderator and published
Roasting the squash made a HUGE difference when compared to other soups that pan fried or boiled. My 8 year old daughter and made this soup together. Very simple and fast! I must admit, we were both licking the pot clean! item not reviewed by moderator and published
I actually just used canned pumpkin in place of fresh squash (in typical college student fashion). It still came out fantastic and I'll definitely make it again. item not reviewed by moderator and published
We made this for the first time tonight, and even my 2 year old loved it! We have loved every recipe that we have gotten from AB. item not reviewed by moderator and published
This recipe is great. I actually used 2% milk instead of the heavy cream, and while I'm sure it sacrificed some flavor, it was incredibly healthy and tasty. One suggestion - use Maple Syrup instead of honey. I think it goes better with squash and the nutmeg. item not reviewed by moderator and published
So you basically gave 4 stars to a completely different recipe. item not reviewed by moderator and published

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