Squash Soup

Photo: Squash Soup

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
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
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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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5

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  • on January 20, 2013

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    This is easy to make and is a wonderful tasting first course. My guests were very complimentary. I served this with a Red Snapper dish. I will make this again. I did not change the recipe. The only thing I am thinking about changing is to dice the squash before roasting. When I was scooping the squash out I had to deal with the peel sticking to the squash. That is but a small thing. Alton is a hoot!

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  • on February 20, 2012

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    This is an easy recipe to make. You will be proud to serve this, and family members will be impressed as it is from scratch. I first served it as a starter course at Thanksgiving. It was an immediate favorite. Because of the smooth consistency children to older adults will enjoy this dish. I added a quarter clove of garlic to each squash half during the baking process. Also a pinch of fresh sage and I put a cinnamon stick on the pan. Thanks Alton!

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