Roasted squash soup Alton Brown

Roasted squash soup Alton Brown

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 6

    cups (about 2 large squash) seeded 2-inch wide chunks butternut squash

  • Melted butter, for brushing

  • 1

    tablespoon kosher salt, plus 1 teaspoon

  • 1

    teaspoon freshly ground white pepper, plus ½ teaspoon

  • 3

    cups chicken or vegetable stock

  • 4

    tablespoons honey

  • 1

    teaspoon minced ginger

  • 4

    ounces heavy cream

  • ¼

    teaspoon nutmeg


Directions Preheat the oven to 400 degrees F. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.


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