Alton Brown S Butternut Squash Soup Recipe

Ingredients for Alton Brown S Butternut Squash Soup

• 1 (3-pound) butternut squash
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• Pepper
• Chicken Stock
• Honey
• Minced Ginger
• Heavy Cream
• Nutmeg

How to Make Alton Brown S Butternut Squash Soup

1. Preheat oven to 400°F (200°C).
2. Halve a 3-pound butternut squash lengthwise, remove seeds, and brush cut sides with 2 tablespoons melted unsalted butter.
3. Place squash cut-side up on a baking sheet.
4. Sprinkle 1 teaspoon salt evenly over the squash.
5. Roast for 45-60 minutes, or until easily pierced with a fork.
6. Let the squash cool slightly, then scoop the flesh into a large bowl.
7. Add 1 medium onion, chopped; 4 cups vegetable broth; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; and 1/4 teaspoon ground cloves to the bowl.
8. Puree the mixture until completely smooth using an immersion blender or a regular blender (in batches).
9. Pour the puree into a medium saucepan.
10. Warm over medium heat, stirring occasionally. Season to taste with salt and freshly ground black pepper.
11. Serve hot, garnished with a dollop of cream or sour cream (optional), toasted pepitas or croutons.