Sunday, September 18, 2011

Fall Has Arrived: Squash Soup

Wow, fall really snuck up on me this year. I am busy catching up on reading for class (it might be a bad sign that I have to catch up on week three, but I won't worry about that now).  I am also starting to prep some of the first foods of fall 2011.

Tonight, I made beet risotto from a previous post as well as crunchy, crusty loaf bread.  Additionally, I prepped a new squash soup I found when looking for an easy recipe on The Food Network. It is simple and delicious.  I suggest you try it during your fall transition to help ease you in.

Squash Soup (from Alton Brown)

What You Need

  • 6 cups (about 2 large squash) seeded 2-inch wide chunks squash (butternut squash or other)

  • Melted butter, for brushing

  • 1 tablespoon kosher salt, plus 1 teaspoon

  • 1 teaspoon freshly ground pepper, plus 1/2 teaspoon

  • 3 cups vegetable stock

  • 4 tablespoons honey

  • 1 teaspoon minced ginger

  • 4 ounces heavy cream

  • 1/4 teaspoon nutmeg

  • What You Do

    1. Preheat the oven to 400 degrees F.
    2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
    3. On a pan, lay the squash flesh side up.
    4. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
    5. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
    6. Bring to a simmer and for 10 minutes.
    7. Blend.
    8. Stir in heavy cream and return to a low simmer (I didn't have cream, so I skipped this step).
    9. Season with salt, pepper, and nutmeg.

    Bring on fall!
    Beautiful fall tree from The Daily Balance


    1. Nothing says fall more than squash soup! It's one of my favorite comfort foods. This looks lovely.

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