| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 198 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 29 mg |
| Sodium | 697 mg |
Reviews
Love this soup. It’s a go to each winter. You can buy pre-peeled and cubed butternut squash to make easier.
Meh- it was fine. I don’t think its worth all the 5 star ratings
This soup is the BEST! It’s very hard for me to peel and cut butternut squash but I love it so. I read online and tried successfully cooking the entire unpeeled squash by itself in a slow cooker, 4 hours on high (6 on low). Comes out perfect- scoop out the seeds and scoop out the squash, then follow the recipe as stated. That method is not a timesaver but if is much easier and worth it to me.
This has to be the best squash soup on this site. I keep coming back to this recipe everytime. I follow the recipe however I omit the honey( we like it better this way)
Like others, recommend you cut the squash into smaller pieces before baking. Used a kabocha pumpkin and came out great! Also subbed the butter for oil and still was good. Used black pepper instead of white as well. Also worked well with almond milk instead of cream, it was just less rich but still enjoyed it. A very versatile recipe and friendly to adjustments
I made this recipe and modified it so it would not be savory. First, I steamed a 2 1/2 lb squash without peeling. I find it easier to scoop the flesh off after it is cooked. Then, I steamed 3 good sz. carrots. I skipped the white pepper and added a pinch of cinnamon along with the other spices. Instead of using either stock, I used the water from the steaming which added flavor. Delicious!
I love this soup and make it every fall once the weather turns a little crisp. It is easy, tasty, and healthy!
I do like this soup! Ginger gives it kick. It does take longer than 35 minutes to cook the squash quartered though. More like 50 minutes. But flavor is great.
Definitely will make again but with some revisions. Prior to cooking skin and cut into small chunks (to cook faster) and I used ground ginger instead of fresh so that can be halved and the white pepper is too strong that can be halved also.
My wife was craving butternut squash. I only had one, so it turned into about 2/3rds of this recipe with some accommodations for what I had on hand. For the sake of experience, I sliced and steamed the squash, then sautéed the steamed butternut cubes in about a tables spoon of butter before adding the stock and honey. Turned out exceptionally good. I also added the fresh nutmeg right into the pot so it could permeate the whole batch, and a smidge of molasses because it’s molasses!!!