Squash soup is one of those dishes that just makes me think of Fall! It's the beginning of the time of year when there is nothing better than a warm, creamy soup.
When I mentioned to my husband, I wanted to make squash soup from one of our remaining acorn squash. SQUASH SOUP, he said? Remember this is the guy who really prefers all meals to involve some sort of MEAT.
Recipe Courtesy of Alton Brown
6 cups (about 2 large squash), halved
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. Roast for about 30 to 35 minutes or until the flesh is 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.
My notes on this recipe: The original recipe called for Butternut Squash. From what I have read the butternut and acorn squash can be used interchangeably. Acorn squash can be challenging to cut in half. I have found if you microwave for about 60 seconds on high, it is a little easier to cut.