Butternut Squash Soup

Butternut Squash Soup


Most cooks have one recipe that they break out to truly herald in a particular season and for fall, this is mine. It’s not just the color (which is pretty darned autumnal you must admit) it’s the warmth and the comfort. It’s my favorite sweater I guess you could say, only in a bowl. You wouldn’t want to actually wear it.

Butternut Squash Soup
Serves 4
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Ingredients
  1. 2 large butternut squash, cut in half lengthwise, seeded, then cut in half lengthwise again
  2. Melted butter, for brushing
  3. 1 tablespoon kosher salt, plus 1 teaspoon
  4. 1/2 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  5. 3 cups chicken or vegetable stock
  6. 4 tablespoons honey
  7. 1 teaspoon minced ginger
  8. 4 ounces heavy cream
  9. 1/4 teaspoon nutmeg
Instructions
  1. Heat the oven to 400 degrees F.
  2. Brush the flesh of the squash with a little butter and season with 2 tablespoons of the salt and 1/2 teaspoon freshly ground white pepper. Place the squash, flesh side up on a sheet pan and roast for 30 to 35 minutes or until the flesh is nice and soft.
  3. Scoop the flesh from the skin with an ice cream soup or spoon into a pot and add the stock, honey and ginger. Bring to a simmer and puree using a stick blender.
  4. As the blender is running, slowly add the cream and return to a low simmer. Season with salt, pepper and nutmeg and stir to combine.
ALTON BROWN https://altonbrown.com/

41 Comments

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  1. 2
    Tish Tosh

    In step #2, it says 2 TABLESPOONS of salt. Should be 2 teaspoons as the total recipe only calls for 4 teaspoons (1T plus 1t.)

  2. 4
    Jessica Townley

    Wonderful! An accidental success! My fiancé recommended I make this for a “rent week meal” as we had a couple big butternut squashes to use up and he had leftover pizza to eat for dinner (he’s not a squash eater). I looked at the recipe and thought, “I’ve got some Thai ginger broth hiding in the cupboard and can sub butter and almond milk for heavy cream, and we have everything else.”

    First off, my squash were a lot bigger than the recipe intended. After adding the 3 cups of broth, I still basically had mashed squash. So, I added the rest of the broth (another cup) and a couple cups of water. Ok, consistency looks right. I love ginger, and it was a lot of squash, so I ran about a two inch chunk of ginger through my microplane grater. Then, when I went to grab the almond milk from the fridge, I saw a can of coconut milk sitting in the cupboard. After pondering for a moment, I grabbed the can of coconut milk instead and poured 2/3 of it, and then the whole thing, into the pot.

    So, I fished up a bowl and asked my fiancé to please try it for me. He described it as well balanced and said he’d be willing to eat it some time. For someone who doesn’t like butternut squash, I consider that high praise.

  3. 5
    Crystal Thompson

    I have a dairy allergy along with others. I made this with vegan butter and coconut cream. After completion, I ended up adding more salt, pepper, and nutmeg to combat the sweet note of the coconut. All in all a very yummy soup given that this is the first time I have ever eaten Butternut Squash.

  4. 6
    McE

    I think the complaints about salt should be solved by starting with less salt, then adding until it tastes good to YOU. That is a lot of squash to season. And the person who thinks it requires TWO WHOLE HOURS to roast butternut squash clearly has a temperature issue with her oven. I just roasted 3 large butternut squash in a 375 oven for about 45 minutes and they were perfect. Of i had let them go for 2 hours they would have been squash leather. This is a great, simple recipe that really lets the squash shine.

  5. 9
    Marti

    This is the best! The white pepper and fresh ginger are perfect! I used 3.5 lb pre cubed squash and roasted it and it was easier and still delicious.

  6. 11
    Lynniethepooh66

    I made this soup with a few minor adjustments. First, skip the butter and all that salt! I only used 1tsp of kosher salt and 1tsp of white pepper in the finished product. No need to screw up the roasting with added butter and tons of salt. Next adjustment was using pure maple syrup instead of honey. It was fantastic. The key to roasting any squash so it puree’s nicely is to roast the heck out of it – for this recipe I roasted the butternut squash for 2 hours on 325. 35 minutes on 400 is not nearly enough time! I also use this recipe and use roasted pumpkin for a creamy delicious pumpkin soup.

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