| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 368 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 26 g |
| Protein | 7 g |
| Cholesterol | 57 mg |
| Sodium | 1039 mg |
Reviews
Made this a few weeks ago and loved it do much we are making it again. I followed instructions exactly. Best butternut squash soup I’ve ever had.
I should have rated this a few years ago. I came across this recipe 4 or 5 years ago and I’ve been making it ever since. My daughter who is a picky eater absolutely enjoys this soup. This is a staple on my Thanksgiving dinner menu.
It has become one of my staples. I will make a big pot and hold off on the heavy cream. I can then add different things every time I heat it up – one day I may add shredded roasted chicken while another day may be frozen mini raviolis while another I may have it ‘plain’.
I love this recipe! In general my husband and I are not squash soup fans, but my parents requested butternut squash soup for Thanksgiving and I tried this. We LOVED it! I had made enough to freeze so I didn’t have to make it on the same day as the rest of our enormous holiday dinner. My husband loved it so much I had to slap his hand away so I could save it for our holiday dinner!
I had already frozen butternut squash from our summer farmers market, so I did not roast the squash. I boiled it to tender and then added the same amount of butter I would have if I’d roasted it.
I do not have an immersion blender, so I placed the soup in my regular blender on the “smoothie/purée” setting. The texture was perfect. Nice and smooth, no lumps or strings.
Beside boiling the squash meat, and using a standard blender, I followed the recipe to the letter.
This recipe is going to be a staple in our household from now on!
Delicious. I made it as written, but was mindful of the others’ comments about the honey. I reduced to 2T. Also, I didn’t have cream, but did have a can of coconut milk in my cupboard, and it was great.
Never cooked a whole squash before so I always turn to Alton for the best way to do things out of my wheelhouse. Bumper crop of pumpkins and butternut so I gave this a shot. It was excellent and something my husband had to admit he liked even if he came to the table with preconceived ideas about squash soup. Added to my repertoire!
Amazing flavor, love the honey. Adds a subtle sweetness. I also only used 2T and it was enough…can always add more if you prefer. Definite keeper!
Love this soup!
Incredibly fast and easy recipe with a sophisticated flavor. I think the roasting of the squash may be the key.
–Jack Brown, Pahoa, Hawaii
OMG… so good! This is a keeper!