Butternut Squash Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 large shallot, chopped
• 3 pounds butternut squash, quartered and seeded, with fibers and seeds reserved
• 6 cups water
• Salt and pepper
• ½ cup heavy cream
• 1 teaspoon packed dark brown sugar
• Pinch ground nutmeg
• 1. Melt 2 tablespoons butter in Dutch oven over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Stir in squash seeds and fibers and cook until butter turns orange, about 4 minutes.

Instructions

1. 1Melt two tablespoons of butter in a Dutch oven over medium heat. Add the chopped shallot and cook for two to three minutes until soft. Stir in the reserved squash seeds and fibers, cooking for about four minutes until the butter turns orange. Pour in the water and one teaspoon of salt, then bring to a boil. Lower the heat to a simmer. Place the squash pieces cut-side down in a steamer basket and lower it into the pot. Cover and steam for 30 to 40 minutes until the squash is completely tender.
2. 2Use tongs to move the steamed squash to a rimmed baking sheet. Allow the squash to cool slightly. Scrape the soft flesh from the skin using a soup spoon, then throw away the skins.
3. 3Pour the cooking liquid from the pot through a fine-mesh strainer into a large liquid measuring cup.
4. 4Work in batches to blend the cooked squash flesh with three cups of the strained cooking liquid. Process for one to two minutes until the mixture is completely smooth.
5. 5Pour the smooth puree back into a clean pot. Stir in the heavy cream, dark brown sugar, nutmeg, and the remaining two tablespoons of butter.
6. 6Bring the soup back to a brief simmer over the heat. Add more of the strained cooking liquid if needed to reach your preferred consistency. Taste and adjust the seasoning with salt and pepper before serving.

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