Description
Alton Brown’s squash soup delivers a comforting blend of roasted butternut squash, onions, and warm spices. Creamy and rich, this elegant soup provides a delightful autumn experience you’ll savor from the first spoonful to the last.
Ingredients
Scale
Main Ingredients:
- 6 cups (about 2 large) butternut squash, seeded and cut into 2-inch chunks (1.4 liters)
- 3 cups chicken or vegetable stock (710 milliliters)
- 4 fluid ounces heavy cream (120 milliliters)
Seasonings and Flavor Enhancers:
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon nutmeg
- 1 teaspoon minced ginger
- ¼ cup honey (60 milliliters)
Cooking Preparation:
- Melted butter, for brushing
Instructions
- Preheat the oven to 400°F (204°C), ensuring the rack is positioned in the center for even heat distribution.
- Carefully coat the butternut squash cubes with melted butter, then generously sprinkle with 1 tablespoon of salt and 1/2 teaspoon of freshly ground white pepper, ensuring each piece is evenly seasoned.
- Spread the seasoned squash cubes in a single layer on a rimmed baking sheet, allowing enough space between pieces to promote proper roasting and caramelization.
- Roast the squash in the preheated oven for 30-35 minutes, turning once halfway through to ensure uniform browning and tenderness.
- Transfer the roasted squash to a large pot and add fresh ginger, honey, and vegetable stock, creating a flavorful base for the soup.
- Use an immersion blender to purée the mixture until completely smooth, breaking down the squash and integrating the ingredients.
- Gradually stream in the heavy cream while continuing to blend, creating a luxurious and silky texture.
- Return the soup to a gentle simmer, allowing the flavors to meld and the consistency to become uniform.
- Finish by adding a pinch of freshly grated nutmeg, then taste and adjust seasoning with additional salt and white pepper as needed.
Notes
- Nutmeg’s secret weapon transforms the soup’s entire flavor profile with its warm, earthy undertones.
- Slowly incorporating cream prevents unwanted separation and ensures a silky smooth texture.
- Immersion blenders work magic, breaking down squash into a velvety puree without extra dishes.
- Salt and pepper dance together, creating a perfectly balanced seasoning that elevates every spoonful.
- Roasting squash evenly guarantees each bite delivers consistent caramelization and deep, rich flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg