Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons (½ 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 ¼ cup), and each half cut into quarters
6 cups water
1 ½ teaspoon Salt
½ cup heavy cream
1 teaspoon dark brown sugar
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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 ½ 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. |
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Number Of
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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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