Butternut Squash Soup!

So... I ended up making some butternut squash soup from scratch today. When my parents visited last weekend, they bought me a butternut squash (random, I know) and I decided to make good use out of it. After searching extensively over the internets for a recipe that I liked, this one caught my eye. It's from the Food Network, by their very own Alton Brown. You can find the original here.

If you know me at all, you'll know that I tweaked the recipe a little bit, not too bad. Instead of baking the squash in the rind, I peeled it, seeded, and chopped it up before I baked it in the oven. Also, no butter was used. I just put a table spoon or two of olive oil in a pyrex baking dish and made sure all the chunks were evenly coated. Also, because I didn't have an immersion blender, I dropped it all in the blender before it even touched the stove. Easy, right?

And the best part is... this is a crowd pleaser. All, and I mean ALL, of my roomies loved this. One even asked for the recipe when Thanksgiving rolls around. So, we have a hit on our hands. I think it's because the ginger and honey add a unique and interesting flavor profile to the soup. It's not overpowering, but definitely puts a spin on the traditionally sweet soup. I loved its uniqueness! But, it's really not too out there... trust me. Again, it's super easy to make and worth every second of your prep! Enjoy!

Alton's Butternut 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 pepper
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced fresh ginger
• 4 ounces (1/2 cup) heavy cream
• 1/4 teaspoon nutmeg

Directions

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.