SQUASH AND SAUSAGE RECIPE RECIPES

Name: Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered; Unsalted butter, melted, for brushing; 1 tablespoon kosher salt, plus 1 teaspoon; 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon; 3 cups chicken or vegetable broth; 1/4 cup honey; 1 teaspoon minced fresh ginger; 1/2 cup heavy cream; 1/4 teaspoon freshly grated nutmeg

SQUASH SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Squash Soup Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SQUASH SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Squash Soup Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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