Imen Dridi Butternut Squash Soup by Alton Brown is an excellent combination of roasted squash, honey, ginger, and cream that is enhanced with nutmeg, and can be prepared in under an hour!
Try More Alton Brown Recipes:
🧡 Why You’ll Love This Squash Soup Recipe:
- Robust Roasted Flavor: Expertly roasted butternut squash for a rich, savory base.
- Perfect Sweetness: Balanced with honey, enhancing without overpowering.
- Gentle Spice: Subtle warmth from minced ginger.
- Creamy Luxury: Velvety texture from blended heavy cream.
❓ What Is Alton Brown’s Squash Soup Recipe?
Squash Soup by Alton Brown is a delightful fusion of roasted butternut squash, honey, ginger, and cream that provides a velvety consistency and a harmonious balance of flavors.
🌰 Alton Brown Squash Soup 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 of heavy cream
- 1/4 teaspoon nutmeg
🥣 How To Make Alton Brown Squash Soup
- Bring the oven temperature up to 400°F.
- Season the squash cubes with 1/2 teaspoon of freshly ground white pepper and 1 tablespoon of salt after brushing them with a little butter.
- Roast the squash, flattened out on a baking sheet, for 30–35 minutes, or until tender.
- Put the ginger, honey, and stock into a large pot with the roasted squash. Simmer until smooth, then purée with an immersion blender.
- Slowly pour in the cream while the blender is running, then bring it back to a low simmer.
- Toss in the nutmeg and add more salt and pepper if needed and, stir to blend.
💭 Recipe Tips
- Even Roasting: Roast squash uniformly for consistent flavor.
- Balanced Seasoning: Carefully balance honey, ginger, salt, and pepper.
- Smooth Texture: Use an immersion blender for a creamy consistency.
- Gradual Cream Addition: Pour cream slowly to prevent clumping.
- Nutmeg Finish: Add nutmeg for a subtle, aromatic enhancement.
🍔 What Goes Well With Squash Soup?
Suitable accompaniments to squash soup include pumpkin dinner rolls, a paneer grilled cheese sandwich, focaccia, cheese scones, seared scallops, pear and fennel salad, damper, and cornbread.
🎚 How To Store Leftovers Squash Soup?
- In The Fridge: Keep leftover squash soup in a sealed container and refrigerate it for 3 to 5 days.
- In The Freezer: Leftover squash soup can be frozen for up to 3 months if portioned into freezer-safe containers. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Squash Soup?
- Stove: Pour squash soup into a small pot and heat for 5 minutes, stirring regularly, over medium-low heat, or until heated through.
- Microwave: Spoon squash soup into a microwave-safe bowl and heat on HIGH in 1-minute increments, stirring between each, until hot.
FAQs
How do you make squash soup less bitter?
Add a touch of olive oil or butter gradually to mellow bitterness fats can help balance flavors and enhance overall richness.
Does squash need to be peeled for soup?
No need to peel squash for soup; the skin becomes tender when cooked, adding flavor and simplifying preparation.
Why is my squash soup grainy?
Your squash soup may be grainy due to undercooked squash ensure thorough roasting or simmering for a smoother texture.
What is the best way to thicken squash soup?
The best way to thicken squash soup is to add pureed white beans to the mixture, which thickens it for a satisfying consistency.
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Alton Brown Squash Soup Nutrition Facts
Amount Per Serving
- Calories 220
- Total Fat 7g
- Saturated Fat 3.3g
- Trans Fat 0.2g
- Cholesterol 17mg
- Sodium 480mg
- Potassium 929.6mg
- Total Carbohydrates 34g
- Dietary Fiber 7.6g
- Sugars 9.1g
- Protein 8.4g
Alton Brown Squash Soup
Description
Butternut Squash Soup by Alton Brown is an excellent combination of roasted squash, honey, ginger, and cream that is enhanced with nutmeg, and can be prepared in under an hour!
Ingredients
Instructions
- Bring the oven temperature up to 400°F.
- Season the squash cubes with 1/2 teaspoon of freshly ground white pepper and 1 tablespoon of salt after brushing them with a little butter.
- Roast the squash, flattened out on a baking sheet, for 30–35 minutes, or until tender.
- Put the ginger, honey, and stock into a large pot with the roasted squash. Simmer until smooth, then purée with an immersion blender.
- Slowly pour in the cream while the blender is running, then bring it back to a low simmer.
- Toss in the nutmeg and add more salt and pepper if needed and, stir to blend.
Notes
- Even Roasting: Roast squash uniformly for consistent flavor.
Balanced Seasoning: Carefully balance honey, ginger, salt, and pepper.
Smooth Texture: Use an immersion blender for a creamy consistency.
Gradual Cream Addition: Pour cream slowly to prevent clumping.
Nutmeg Finish: Add nutmeg for a subtle, aromatic enhancement.
