1 Video | Photo: Squash Soup Recipe
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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By Betty_B
Flushing, NY
on January 27, 2013
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This was a very delicious soup and a great complement to grilled cheese. I suggest doubling the amount of ginger as the flavor was very subtle and adding a bit more stock for a thinner soup.
By kerribear
on January 25, 2013
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Oh My Yumminess! I was sad we didn't have more leftover because I wanted the leftovers for lunch! I loved the sweetness and creaminess, and the little kick from the fresh ginger. I am also a big fan of freshly grated nutmeg so that sent it over the top for me. My youngest wasn't much of a fan, but my older daughter ate three bowls! This is something I want to make and freeze so that I can have it for lunch on chilly days. I served this with a home made loaf of french bread, I think Parmesan toast would have been great too.
By ewcfarias
Denver, CO
on January 13, 2013
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Wonderful flavor. I was following an old style recipe to make my soup and realized the taste was not as pleasant as I expected. I decided to look into Alton's recipes, as he is "The only Man" that could save this recipe. By adding ginger, honey and cream to my soup I got exactly the kick I wanted to get, so my soup went from blah to Hum!!! Thanks Alton, I usually follow your recipes without modifications, but this time you saved a lost post of soup. Awesome
Read all 64 reviews