Squash Soup

Total Time:
50 min
10 min
40 min

4 servings

  • 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

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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    144 Reviews
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    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.
    A great dish to make around the holidays!
    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!
    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.
    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.
    PERFECT - exactly as written, no adjustments needed. Easy, really, anyone could make this. Used leftovers from Thanksgiving dinner (squashes, cream, etc). Thank you, Alton.
    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?
    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!
    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!
    I just made this using one butternut and two acorn squash (everything else exactly the same) and it turned out very tasty!
    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.
    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!!! 
    I have tried several butternut squash soup recipes, including Anne Burrell'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!
    Loved this recipe. I added a dollop of butter to each serving, salt and pepper to taste and it was perfect.
    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.
    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.
    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.
    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.
    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.
    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!
    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!
    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.
    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.
    I used one butternut and one acorn... Cooked in the microwave. Sautéed one onion & 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!!
    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.
    I made this soup today & guess what it came out awesome......It was the first time I made this & I loved it myself as well our family here too....I'll make this soup again.
    My daughter who usually doesn't like butternut squash; loves this soup!!! It's so delicious! Thanks Alton!
    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!
    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.
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