Squash Soup

Name: Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Alton Brown

soup squash dairy recipes

Ingredients

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6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squashMelted butter, for brushing1 tablespoon kosher salt, plus 1 teaspoon1 teaspoon freshly ground white pepper, plus 1/2 teaspoon3 cups chicken or vegetable stock4 tablespoons honey1 teaspoon minced ginger4 ounces heavy cream1/4 teaspoon nutmeg

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.