Recipe: Squash Soup

Recipe courtesy of (Alton Brown)
squash soup

Recipe: Squash Soup

Nothing says fall quite like soup, and we’re having a love affair with squash soup. This one is so healthy and so delicious!


  • 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
  • Unsalted butter, melted, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 1 teaspoon minced fresh ginger
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg


  1. Heat the oven to 400 degrees F. Place the squash on a sheet pan, brush with butter, season with 1 tbsp salt and 1 tsp of pepper. Roast for 30 to 35 minutes, or until soft and tender. Scoop flesh from the skin into a 6-quart pot. Add broth, honey and ginger. Place over medium heat and bring to a simmer for approximately 7-8 minutes. Using a stick blender, puree mixture until smooth.
  2. Stir in cream and return to simmer. Season with remaining salt, pepper and nutmeg.
  3. When blending hot liquids: Allow to cool for at least 5 minutes. Transfer to a blender or food processor and fill no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

* Recipe courtesy of (Alton Brown)