I’d been looking for a nice rich, creamy squash soup for a while and this fit the bill perfectly! It’s the perfect thing for a cold day. Freezes great and is terrific paired with a crusty bread!
Squash Soup
Servings
6 Servings
Ingredients
- 3 to 3 1/2 pounds butternut squash approximately 2 medium, seeded and quartered
- ***may also mix 1/2 butternut squash and 1/2 acorn squash***
- Unsalted butter
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 3 cups pareve chicken or vegetable broth
- 1/4 cup honey
- 1/2
- 1/4 teaspoon freshly grated nutmeg
Instructions
Preparation
- 1 Heat the oven to 400 degrees F.2 Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter, and sprinkle with salt & pepper3 Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.4 Scoop the flesh from the skin into a 6-quart pot. 5 Add the broth and honey6 Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. 7 Transfer mixture into a blender and puree until smooth8 (**Do not use the lid on the blender when blending hot liquids–place a towel over the top instead**)9 Add more or less honey to taste; the soup as a whole comes out more savory than sweet but the honey adds a nice flavor. 10 Don”t over-pepper–even if you like pepper, don”t overdo it; let the flavor of everything come together.
Special instructions
- I’d been looking for a nice rich, creamy squash soup for a while and this fit the bill perfectly! It’s the perfect thing for a cold day. Freezes great and is terrific paired with a crusty bread!
- Source:
- Alton Brown
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