Ingredients: |
Ingredients: 4 tablespoon ( 1/2 stick) unsalted butter
2 medium shallots, minced ( about 4 tablespoons)
3 pounds butternut squash ( about 1 large), unpeeled, squash halves lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup) and each half cut into quarters
6 cups water
salt
1/2 cup heavy cream
1 teaspoon dark brown sugar
Cinnamon Sugar Croutons
4 slices white sandwich bread, cut into 1/2 inch cubes with crusts removed
2 tablespoons melted butter
4 teaspoons sugar
1 teaspoon ground cinnamon
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Directions: |
Directions:FOR THE SOUP:
Heat the 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 soak, stirring occasionally until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups of water and 1 1/2 teaspoon salt to dutch oven and bring to boil over high heat; reduce heat to medium -low heat, place squash cut-side sown in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 min. Off heat, use tongs to transfer squash to rimmed baking sheet, reserve steaming liquid. when cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin
2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry dutch oven.
3. In blender puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch Oven. Stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately |
This recipe for Silky Butternut Squash is from