Ingredients: |
Ingredients: 4 tbsp (1/2 stick) unsalted butter
1 lg shallot
3 lbs butternut squash (about 1 lg squash), cut in half lengthwise, each half cut in half widthwise; seeds and strings scraped out and reserved
6 C water
salt
1/2 C heavy cream
1 tsp dark brown sugar
Pinch freshly grated nutmeg
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Directions: |
Directions:1. Melt the butter in a large, heavy-bottomed stockpot or Dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 min. Add the seeds and strings from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 min.
2. Add the water and 1 tsp salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 min. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
3. Strain the steaming liquid through a mesh strainer into a second bowl and discard the solids in the strainer. (You should have 2 1/2 to 3 C liquid.) Rinse and dry the pot.
4. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream and brown sugar. Warm the soup over medium-low heat until hot, about 3 min. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve. |
This recipe for Butternut Squash Soup is from