Butternut Squash Soup
Most cooks have one recipe that they break out to truly herald in a particular season and, for fall, butternut squash soup is mine. It’s not just the color (which is pretty darned autumnal, you must admit), it’s the warmth and comfort that come from roasted and caramelized butternut squash spiced with ginger and nutmeg. This soup is my favorite sweater, I guess you could say, only in a bowl. You wouldn’t want to actually wear it, though. This recipe first appeared in Season 5 of Good Eats.Photo by Lynne Calamia
Ingredients
- 6 cups (about 2 large) butternut squash, seeded and cut into 2-inch chunks
- Melted butter, for brushing
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground white pepper, plus more to taste
- 3 cups chicken or vegetable stock
- 1/4 cup honey
- 1 teaspoon minced ginger
- 4 fluid ounces heavy cream
- 1/4 teaspoon nutmeg
Instructions
- 1
Heat oven to 400°F.
- 2
Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.
- 3
Combine the roasted squash with the stock, honey, and ginger in a large pot. Bring to a simmer and puree using an immersion blender. As the blender is running, slowly add the cream and return to a low simmer. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine.
Cook it from the original
This recipe comes from altonbrown.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on altonbrown.com