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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons ( stick) unsalted butter
2 medium shallots, minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about cup), and each half cut into quarters
6 cups water
1 teaspoon Salt
cup heavy cream
1 teaspoon dark brown sugar

Directions:
Directions:
1. Heat butter in large pot with separate steamer basket 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, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 teaspoons salt and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. 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 pot.

3. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to pot; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately. I usually serve with roasted, salted pepitas for a bit of texture.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a truly stellar soup. I make a few batches of it every Fall and it's usually wonderful, but when I tried to make it for Mom I oversalted the soup. I figured I would add more butternut squash to balance it out (which usually works fine), but the only squash at the nearby grocery was pre-cut and flavored with rosemary. I steamed and pureed that and added it, but the flavors didn't mesh with the soup at all and I had to toss the whole thing out. One of these days I'll redeem myself by making this for her again, but until then trust me that this soup is a beautiful autumnal celebration.

 

 

 

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