Butternut Squash Soup - ATK

By norsegal8

Ingredients

• 4 tablespoons unsalted butter
• 1 large shallot
• 3 lbs. butternut squash (1 Large), cut in half lenthwise, cut each half in half widthwise; seeds and fibers scraped out and reserved.
• 6 cups water
• 1 teaspoon dark brown sugar
• pinch grated nutmeg

Details

Servings 4

Preparation

Step 1

1. Melt the butter in a large Dutch oven over medium-low heat. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and the fibers from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes. Add the water and 1 teaspoon salt to the pot and bring to a boilover 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 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet.
2. When cool enough to handle, use a large spoon to remove the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
3. Srrain the steaming liquid through a fine-mesh strainer into a second bowl; discard the solids in the strainer (you should have between 2 1/2 and 3 cups of liquid). Rinse and dry the pot.
4. Working in batches and filling the blender only half full for each batch, puree the squash, adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to a clean pot and stir in the remaining steaming liquid, cream and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg, season with salt and pepper to taste and serve.