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(S) Squash Soup

(S) Squash Soup

By: Rachel's Tea

Info

Info

Servings
6
Prep-Time
-
Coock-Time
-
Cal/serving
176
Ingredients
  • Kosher salt (plus 1 teaspoon) 1 tbsp
  • Vegetable broth 3
  • Honey 1/4 cup
  • Ginger (minced and fresh) 1 tsp
  • Vanilla almond milk 1/2 cup
  • Nutmeg (fresh and grated) 1/4 tsp
  • Butter (Unsalted, melted) for brushing
  • Butternut squash (approximately 2, seeded and quartered) 3 to 3 1/2 pounds
  • Freshly ground white pepper (plus 1/2 teaspoon) 1 tbsp

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For A Delicious Dinner!

Method

  1. Heat the oven to 400 F.
  2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tbsp of the salt and 1 tsp of the white pepper.
  3. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
  4. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger.
  5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
  6. Using a stick blender, puree the mixture until smooth.
  7. Stir in the heavy cream and return to a low simmer.
  8. Season with the remaining salt, pepper, and nutmeg.

When blending hot liquids:

  1. Remove liquid from the heat and allow to cool for at least 5 minutes.
  2. Transfer liquid to a blender or food processor and fill it no more than halfway.
  3. If using a blender, release one corner of the lid.
  4. This prevents the vacuum effect that creates heat explosions.
  5. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.