Squash Soup

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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!

  • Duration
  • Prep Time
  • 6 ServingsServings

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

Preparation

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 & pepper
3 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 honey
6 Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
7 Transfer mixture into a blender and puree until smooth
8 (**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