Squash Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings

Squash Soup


    • 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


  1. 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.


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