Butternut Squash Soup
Most cooks have one recipe that they break out to truly herald in a particular season and, for fall, butternut squash soup is mine. It’s not just the color (which is pretty darned autumnal, you must admit), it’s the warmth and comfort that come from roasted and caramelized butternut squash spiced with ginger and nutmeg. This soup is my favorite sweater, I guess you could say, only in a bowl. You wouldn’t want to actually wear it, though. This recipe first appeared in Season 5 of Good Eats.Photo by Lynne Calamia
- Time: 50 min
- Servings: 4
Source: Alton Brown
Ingredients
- butternut squash, seeded and cut into 2-inch chunks
- Melted butter, for brushing
- tablespoon kosher salt, plus more to taste
- teaspoon freshly ground white pepper, plus more to taste
- chicken or vegetable stock
- honey
- teaspoon minced ginger
- fluid ounces heavy cream
- teaspoon nutmeg