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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Pairs Well With
Sparkling Wine

Anything with bubbles

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4.7 149
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

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Fall Entertaining Guide