Alton Brown Squash Soup Recipe for a Cozy Bowl

Butternut squash soup emerges as liquid gold in the culinary world, turning modest ingredients into a luxurious elixir of comfort.

Autumn’s most enchanting soup beckons with its velvety charm and whispers of warmth.

Spices dance through each silky spoonful, awakening memories of cozy kitchens and crisp evenings.

Roasting transforms ordinary vegetables into a flavor symphony that sings with remarkable depth.

Every ladle promises a sensory journey that transcends simple nourishment.

Delicate sweet undertones weave through robust seasonings, creating a harmonious experience that feels both familiar and extraordinary.

You’ll fall in love with this soul-soothing recipe that turns humble produce into pure magic.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 202 kcal

Servings: 4

Alton Brown’s Squash Soup Ingredient Breakdown

• Butternut Squash: Choose firm, heavy squash with deep, matte color for best flavor.
• White Pepper: Fresh, finely ground pepper provides subtle heat and depth.
• Salt: Use sea salt for clean, pure seasoning.
• Butter: Select high-quality unsalted butter for smooth coating.

• Fresh Ginger: Look for smooth, plump root with no wrinkles for maximum zestiness.
• Honey: Select raw, unprocessed honey for rich, natural sweetness.
• Stock: Use homemade or low-sodium vegetable stock for controlled flavor intensity.

• Heavy Cream: Choose full-fat cream for luxurious, silky texture.
• Nutmeg: Freshly grated nutmeg offers more vibrant and complex flavor compared to pre-ground.

Tools and Equipment for Alton Brown’s Squash Soup

• Baking Sheet: Large, flat pan for roasting squash evenly.
• Large Pot: Deep cooking vessel for simmering and blending soup ingredients.
• Immersion Blender: Handheld tool for puréeing soup directly in the pot.
• Sharp Knife: For cutting and preparing squash cubes.
• Cutting Board: Stable surface for ingredient preparation.
• Measuring Spoons: For accurately adding salt, pepper, and spices.
• Wooden Spoon: For stirring and mixing soup ingredients.
• Oven Mitts: Protective gear for handling hot baking sheet and pot.

Cooking Instructions for Alton Brown’s Squash Soup

• Fire Up the Oven

Crank your oven to a toasty 400°F, getting ready for some serious roasting magic.

• Transform Squash into Flavor Bombs

Gently coat squash cubes with a whisper of butter, then sprinkle with salt and white pepper. These little cubes are about to become golden nuggets of deliciousness.

• Roast and Caramelize

Spread the seasoned squash across a baking sheet in a single layer. Let the oven work its transformation for 30-35 minutes until the edges turn crispy and caramelized, releasing deep, rich flavors.

• Craft the Silky Soup Base

Toss the roasted squash into a large pot with fresh ginger, a drizzle of honey, and stock. Unleash your inner chef with an immersion blender, whirling everything into a velvety smooth landscape of flavor.

• Luxuriate with Cream

Pour in cream slowly, letting it swirl and blend into the soup. Return to a gentle simmer, allowing the flavors to dance and mingle.

• Final Flavor Symphony

Sprinkle in a pinch of nutmeg, then taste and adjust seasonings. Stir until the soup reaches pure, harmonious deliciousness.

Expert Tips for Making Alton Brown’s Squash Soup

Experiment with different spices like smoked paprika or cumin to add depth to the squash’s natural sweetness.

Replace heavy cream with coconut milk for a dairy-free version or Greek yogurt for a tangier, lighter consistency.

Leave some squash chunks unblended for a rustic, chunky soup that adds interesting mouthfeel and visual appeal.

Top the soup with crispy sage leaves, toasted pumpkin seeds, or a drizzle of chili oil to elevate the presentation and add exciting crunch.

Serving Alton Brown’s Squash Soup Warm

• Garnish with Herbs: Sprinkle fresh thyme or chopped chives on top for a burst of color and added flavor complexity.
• Serve with Crusty Bread: Pair the creamy squash soup with warm, toasted sourdough or rustic whole grain bread for a satisfying texture contrast.
• Create a Cozy Presentation: Ladle the soup into deep ceramic bowls and add a swirl of cream or olive oil for an elegant touch that enhances visual appeal.
• Add Crunch with Toppings: Scatter toasted pumpkin seeds or crispy bacon bits over the soup to introduce a delightful crunch and extra layer of taste.

Storing Leftover Alton Brown Squash Soup

• Refrigerate Wisely: Store leftover squash soup in an airtight container for up to 4 days in the refrigerator, ensuring maximum freshness and flavor preservation.
• Freeze for Later: Pour cooled soup into freezer-safe containers, leaving slight space at the top, and freeze for up to 3 months for convenient future meals.
• Reheat Carefully: Warm refrigerated soup slowly in a pot over medium-low heat, stirring occasionally to maintain smooth consistency and prevent scorching.
• Revive Texture: When reheating frozen soup, thaw overnight in the refrigerator and add a splash of fresh cream or stock to restore original creamy texture and prevent separation.

Velvety Alton Brown Squash Soup Recipe

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4.7 from 30 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Alton Brown’s hearty squash soup blends seasonal produce with rich, warming spices. Home cooks can easily prepare this comforting dish that brings Mediterranean flavors directly to your kitchen table.

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Ingredients

Scale 1x2x3x

• 6 cups (1.4 liters) butternut squash, seeded and cut into 2-inch chunks
• 3 cups (710 milliliters) chicken or vegetable stock
• ¼ cup (60 milliliters) honey
• 4 fl oz (120 milliliters) heavy cream
• 1 tbsp kosher salt
• 1 tsp minced ginger
• ½ tsp freshly ground white pepper
• ¼ tsp nutmeg
• Melted butter, for brushing

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Instructions

1. Preparation: Preheat oven to 400°F with center rack positioned for consistent heat circulation.
2. Seasoning: Toss butternut squash cubes with melted butter, salt, and white pepper, ensuring thorough coating and even distribution of seasonings.
3. Roasting: Arrange seasoned squash in a single layer on rimmed baking sheet, allowing space between pieces to promote caramelization and golden browning; roast for 30-35 minutes, rotating midway to ensure uniform cooking.
4. Soup Base: Transfer roasted squash to large pot, incorporating fresh ginger, honey, and vegetable stock; purée using immersion blender until completely smooth and well-integrated.
5. Creaming: Gradually blend in heavy cream while continuing to mix, creating a luxurious and velvety consistency; return to gentle simmer to meld flavors.
6. Finishing: Enhance with freshly grated nutmeg, then taste and refine seasoning with additional salt and white pepper as desired, achieving a perfectly balanced and silky soup.

Notes

• Roast with Precision: Space squash cubes evenly on the baking sheet to achieve perfect caramelization and prevent steaming.
• Butter’s Magic Touch: Melted butter helps create a rich, golden-brown exterior and enhances the squash’s natural sweetness.
• Blending Technique: Use an immersion blender for smooth, lump-free consistency, ensuring a velvety soup texture.
• Flavor Balancing: Slowly add cream and adjust seasonings to create a harmonious, well-rounded taste profile.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 202
• Sugar: 18 g
• Sodium: 809 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 36 mg