Alton Brown's Butternut Squash Soup

Recipe by Chef #818263
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    butternut squash
  • melted butter, for brushing
  • 12
    tablespoon salt
  • 12
    teaspoon pepper
  • 1 12
    cups chicken stock
  • 2
    tablespoons honey
  • 12
    teaspoon minced ginger
  • 2
    ounces heavy cream
  • 18
    teaspoon nutmeg
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DIRECTIONS

  • preheat oven to.
  • 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.
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