**Sorry there is no picture, we just ate it**
I made this soup for our good friend Mike and his girlfriend, who happens to be a veggie. I would love to transition to eating less meat/being more reduced but the two boys are CARNIVORES. When I saw piles of organic squashes on sale for .29 cents a pound-I knew I could make something yummy AND filling. I spent 1.50 for a buttercup and a delicata squash. The vegetable broth 2.99 and everything else we had in the house.
So there. Budget entertaining. Everyone loved it and the boys didn’t complain it was vegetarian!
I did double this recipe to make a total of 8 servings so I am eating squash soup all week for lunch 🙂
Squash Soup (from Alton Brown, here)
- 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
- 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.