Photo: Squash Soup Recipe
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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By mballest
on February 10, 2013
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Loved this recipe. I added a dollop of butter to each serving, salt and pepper to taste and it was perfect.
By jmweaver78_13123263
Marion, 54
on November 17, 2012
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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.
By bleeps
on November 06, 2012
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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.
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