Sandra This Alton Brown Butternut Squash Soup is a smooth and warming recipe, which includes aromatic fresh sage and a hint of ginger. It’s the quintessential autumn comfort food, ready in about 45 minutes.
Alton Brown Butternut Squash Soup Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed (approx. 1-inch cubes)
- 3 garlic cloves, chopped
- 1 tbsp chopped fresh sage
- ½ tbsp minced fresh rosemary
- 1 tsp grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
- For serving: Chopped parsley, toasted pepitas (pumpkin seeds), crusty bread
How To Make Alton Brown Butternut Squash Soup
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven (5.5-quart) over medium heat. Add the chopped onion, salt, and several grinds of fresh black pepper. Sauté for 5 to 8 minutes until the onion is soft and translucent.
- Soften the squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, for 8 to 10 minutes. This step helps the squash begin to soften and develop a little sweetness before the liquid is added.
- Bloom the spices: Add the chopped garlic, sage, rosemary, and grated ginger. Stir constantly and cook for 30 seconds to 1 minute, just until the garlic and herbs are fragrant. Do not let the garlic burn.
- Simmer the soup: Pour in 3 cups of the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Cook for 20 to 30 minutes, or until the squash is completely tender when pierced with a fork.
- Blend until smooth: Remove the pot from the heat and let it cool slightly (blending boiling liquid can be dangerous). Pour the soup into a high-powered blender, working in batches if necessary. Blend until completely smooth and velvety.
- Adjust consistency: If the soup is too thick for your liking, add up to 1 cup more broth (or water) and blend again to reach your desired consistency.
- Season and serve: Taste the soup and season with more salt and pepper if needed. Ladle into bowls and top with chopped parsley and toasted pepitas. Serve immediately with crusty bread.
Recipe Tips
- Peeling squash: To peel a butternut squash safely, cut off the top and bottom ends so it stands flat. Use a sharp vegetable peeler to remove the tough skin until you see the bright orange flesh. Cut the neck from the bulb to make cubing easier.
- The Ginger: Fresh ginger is the secret ingredient that adds a subtle heat and brightness, cutting through the sweetness of the squash. Don’t skip it!
- Blending safety: When blending hot soup, remove the center cap from the blender lid and cover the opening with a kitchen towel. This allows steam to escape so the lid doesn’t blow off.
- Roasting option: For a deeper, caramel flavor, you can roast the squash cubes in the oven at 400°F for 25 minutes before adding them to the pot with the broth (skip the sautéing step for the squash).
What To Serve With Alton Brown Butternut Squash Soup
This soup is rich and sweet, so it needs savory or crunchy partners.
- Grilled Cheese: The ultimate dipping sandwich.
- Kale Salad: A bitter green salad balances the sweet soup.
- Crusty Sourdough: Essential for cleaning the bowl.
- Bacon Bits: A salty, smoky topping.
How To Store Alton Brown Butternut Squash Soup
- Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 4–5 days.
- Freeze: This soup freezes beautifully. Freeze in individual portions or large containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave. You may need to add a splash of water if it has thickened.
Alton Brown Butternut Squash Soup Nutrition Facts
- Calories: 180kcal
- Protein: 3g
- Carbohydrates: 30g
- Fat: 7g
- Saturates: 1g
- Sugar: 6g
- Salt: 0.8g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use frozen squash?
Yes, frozen butternut squash cubes are a great time-saver. You can add them directly to the pot (skip the 8-10 minute sauté) and just simmer until tender.
Can I add cream?
This recipe is naturally vegan and creamy due to the blended squash. However, if you want it richer, stir in ½ cup of heavy cream or coconut milk after blending.
Is this gluten-free?
Yes, the soup ingredients are naturally gluten-free and vegan (assuming vegetable broth is used). Serve with gluten-free bread.
Alton Brown Butternut Squash Soup Recipe
Description
A silky, vegan butternut squash soup flavored with fresh sage, rosemary, and ginger, blended to creamy perfection.
Ingredients
Instructions
- Sauté onion in oil until soft.
- Add squash and cook for 10 minutes.
- Stir in garlic, herbs, and ginger; cook 1 minute.
- Add 3 cups broth and simmer for 20–30 minutes.
- Cool slightly and blend until smooth.
- Adjust thickness with remaining broth.
- Serve with pepitas.
Notes
- Sweating the onions and squash in the oil before adding the liquid helps develop a sweeter, more complex flavor base than simply boiling the vegetables.
- Be careful not to add all the broth at once before blending; adding it gradually gives you control over the final texture, preventing a watery soup.
- Using fresh herbs (sage and rosemary) provides a fragrant, earthy aroma that dried herbs simply cannot replicate in this simple soup.