Emeril Lagasse and Alton Brown: Butternut Squash Soup

Two years ago I made an amazing butternut squash soup for Thanksgiving. I never got a picture since my family slurped it all down as soon as it hit the bowls. Well, I just happened to have some leftover butternut squash recently, so the soup made another appearance. And this time I got the shot I wanted.

Butternut Squash Soup
Adapted from recipes by Emeril Lagasse and Alton Brown

1 (2½- to 3-pound) butternut squash

Sea salt and ground white pepper

2 tablespoons olive oil

½ medium onion, chopped

2 cloves garlic, minced

½ cup carrot, thinly sliced

4 cups chicken stock

1 teaspoon honey

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

⅛ teaspoon ground white pepper

½ cup heavy cream

Preheat the oven to 400°F.  Cut the squash in half and scoop out the seeds.  Place the squash halves on a baking sheet and brush with olive oil.  Sprinkle with salt and white pepper.  Roast for 45 to 60 minutes, or until the flesh is tender.  Scoop the flesh from the squash and set aside.

In a large pot, heat the oil over medium heat.  Add the onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.  Add the carrot and cook for 1 minute.  Add the squash flesh and chicken stock.  Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.

Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.  Puree until smooth.  Return to the heat and add the honey, nutmeg, cinnamon, white pepper, and cream.  Adjust seasonings as necessary.

Makes 6 servings