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alton brown squash soup recipe

Alton Brown Squash Soup Recipe

Alton Brown's squash soup recipe is definitely one that'll warm you up on the chilliest of days.
And so does the process of making it!
You’ll love how roasting the squash first brings out its natural sweetness and adds depth to the soup.
Make sure to scoop the flesh carefully once it’s cool and blend it thoroughly for a silky smooth texture.
Adding a hint of ginger can give the soup a unique and comforting flavor that pairs beautifully with the roasted squash.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Servings: 4

Ingredients

  • 1 Butternut Squash medium size
  • 2 tbsp Butter
  • 1 tbsp Salt
  • 1 tsp White Pepper
  • 1 tsp Fresh Ginger grated
  • 2 tbsp Honey
  • 4 cups Chicken Stock
  • 1/2 cup Heavy Cream

Instructions

  • Preheat your oven to 400°F.
  • Cut the butternut squash in half and remove the seeds.
  • Brush the cut sides with butter and season with salt and white pepper.
  • Place the seasoned squash on a baking sheet, cut-side up, and roast for 30-35 minutes, or until tender.
  • Set it aside to cool slightly.
  • In a large pot, combine roasted squash, grated ginger, honey, and chicken stock.
  • Bring the mixture to a simmer over medium heat.
  • Use an immersion blender to puree the soup until smooth.
  • If you don't have one, carefully puree in batches using a countertop blender.
  • Add the heavy cream to the soup and stir well.
  • Return the soup to a low simmer for 5 minutes before serving.