01 July, 2011

Squash-ed Soup

The other night I decide to try a squash soup recipe form one Mr. Alton Brown. For those of you who unfamiliar with Mr. Brown, he is a the host of Good Eats on Food Network, a chef who blends food & science.

Having purchased two butternut squashes at the store, I set to cutting them up. The recipe calls for 2" squares. I did the best I could, but they all came out a bit unique.

Brush them with butter, salt and white pepper and bake at 400 degrees for about 40 minutes until the flesh is soft and tender, and the outside comes off easily.

You might want to have a pair of tongue or a fork handy after you take them out of the oven to help you get the outside off. The recipe calls for you to put the chunks into a large pot with three (we ended up using four) cups of vegetable (or chicken) broth. Get to a gentle simmer and then use a stick blender to mash the squash.

This didn't work too well. I will admit I didn't have a stick blender and so used a hand-mixer. Next time, I would put the chunks into a blender with a 1/4 - 1.3 cup of broth and blend until smooth.

Separating the chucks took forever! So if ther are two of you, one could separate while the other blended. Once done, mix the squash/broth with heavy cream (I used half &  half) and the remaining ingredients. I started with the three cups of broth and then added more until it wasn't too thick anymore. Let simmer for a few minutes.

To complement with soup, I made a veggie sandwich and served them together. It was amazing!

Here is the whole recipe:


  • 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 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg


  • 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.
courtesy of the food network.com

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© Amanda Lunday