Silky Butternut Squash Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 4 tablespoons butter
• 2 shallots, minced (1/4 cup)
• 3 lbs butternut squash
• 4 cups water
• salt
• 1/2 cup heavy cream
• 1 teaspoon dark brown sugar

Recipe

• 1 cut squash in half lengthwise. scrape out seeds & fibers, reserve.
• 2 heat butter in large dutch oven over medium-low heat until foaming. add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
• 3 add 4 cups of water and 1 teaspoon salt to dutch oven, bring to boil over high head. reduce heat to medium. place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. cook, covered, until squash is completely tender, about 30 minutes.
• 4 remove pot from heat. use tongs to transfer squash to a rimmed baking sheet or platter. reserve liquid in pot. when cool enough, scrape flesh from squash into a medium bowl; discard skin.
• 5 strain steaming liquid through mesh strainer into a second bowl. discard solids in strainer.
• 6 rinse & dry dutch oven.
• 7 return steaming liquid & squash chunks to pot. puree to desired smoothness with stick blender. (or puree in batches in regular blender)
• 8 add up to 2 cups additional water if too thick. heat over low to medium heat until hot. add cream and brown sugar, and more salt to taste.
• 9 serve immediately, topped with homemade or store-bought croutons.