Squash Soup

Recipe courtesy Alton Brown, 2003

Rated: 5 stars out of 5Rate itRead users' reviews (17)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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Ingredients

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Directions

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Comments & Reviews

recipe Squash Soup
helena tampa, FL 12-30-2009
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Great soup
Rated: 5 stars out of 5

This is the best squash soup I ever made. The spices sets it apart.
recipe Squash Soup
Matt Medford, NY 12-25-2009
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egg nog > heavy cream
Rated: 5 stars out of 5

you can substitute Egg Nog for heavy cream in the holidays; works great, just be sure to adjust the spices
recipe Squash Soup
stacy florence, OR 12-08-2009
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Knock your socks off good!
Rated: 5 stars out of 5

The search is over for a great butternut squash soup. If you like to make soup from scratch but are short on time substitute... (4) 10 oz. pkg. of frozen pureed squash. Velvety smooth and tastes delicious. I used only 3/4 tsp. white pepper so as not to overpower the soup. I also incresed the heavy cream from 1/2 cup to 3/4 cup. Read more
recipe Squash Soup
Nadia Dearborn, MI 11-27-2009
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loved it
Rated: 5 stars out of 5

My family and I absolutely love this soup , even the baby :) thank you
recipe Squash Soup
T Salem Township, MI 11-27-2009
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EXCELLENT Soup!!
Rated: 5 stars out of 5

This soup was DELICIOUS!!! I made it yesterday for Thanksgiving and the whole family LOVED it, even my husband who doesn't... like squash loved it! I made it with the butternut squash we grew in our garden and we joked that Alton would approve of growing your own squash to make the soup. ;) The ginger gives the soup a wonderful and surprising kick! We served it with a dollop of creme fraiche. I will definitely make this again! Thanks AB!!Read more
recipe Squash Soup
Donna Nianitc, CT 11-23-2009
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OMG - This soup rocks!
Rated: 5 stars out of 5

Restaurant quality soup. Thick, creamy, really to die for. Followed recipe as is, really the best squash soup I've had. Will... make again and again! Alton does not fail!Read more