Ingredients for Alton Brown's Butternut Squash Soup
- 1 (3 pound) butternut squash
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt, plus more to taste
- freshly ground black pepper, to taste
- 0 cups chicken stock
- 0 teaspoons honey
- 0 teaspoons minced ginger
- 1 dollop heavy cream (optional)
- 1/2 teaspoon ground nutmeg
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 dollop sour cream (optional)
- toasted pepitas (optional)
- croutons (optional)
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How to Make Alton Brown's Butternut Squash Soup
- Preheat oven to 400°F (200°C).
- Halve a 3-pound butternut squash lengthwise, remove seeds, and brush cut sides with 2 tablespoons melted unsalted butter.
- Place squash cut-side up on a baking sheet.
- Sprinkle 1 teaspoon salt evenly over the squash.
- Roast for 45-60 minutes, or until easily pierced with a fork.
- Let the squash cool slightly, then scoop the flesh into a large bowl.
- 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.
- Puree the mixture until completely smooth using an immersion blender or a regular blender (in batches).
- Pour the puree into a medium saucepan.
- Warm over medium heat, stirring occasionally. Season to taste with salt and freshly ground black pepper.
- Serve hot, garnished with a dollop of cream or sour cream (optional), toasted pepitas or croutons.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
65g
Fat
19g
Carbs
15g
