Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Butternut Squash Soup


  • 3 to 3 1/2 lbs butternut squash
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable stock
  • 3 tablespoons honey
  • 1/4 teaspoon ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg


Preheat the oven to 375 degrees F.

Halve the squash and place it cut side down on a baking sheet.  Bake 30-45 minutes, or until flesh is soft and maybe beginning to caramelize.

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.

Adapted slightly from Squash Soup by Alton Brown.

Leave a comment »