SOUPS - BUTTERNUT SQUASH SOUP

Serves 4 to 6

4 tablespoons unsalted butter

1 large shallot, chopped fine

3 pounds butternut squash

3 cups water

Salt

½ cup heavy cream

1 teaspoon dark brown sugar

Pinch freshly grated nutmeg

Cut the squash in halves.  Scrape out the seeds and strings.  Remove the seeds for another use and save the strings, set aside.  Carefully, peel the squash and cut into 1-inch chunks.

Melt the butter in a large Dutch oven over medium-low heat until foaming.  Add the shallot and cook, stirring frequently, until translucent, about 3 minutes.  Add the squash strings, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

Add the squash, 1 teaspoon salt and water to the pot and bring to a boil over high heat.  Reduce the heat to medium-low and cook until the squash is tender, about 25 to 30 minutes.  

Puree the soup in batches in the blender or use an immersion blender until smooth.  Return soup to the pot, add cream and brown sugar.  Warm the soup over medium-low heat until hot, about 3 minutes.  Stir in the nutmeg and adjust the seasonings, adding salt to taste.  Serve immediately.  Soup can be refrigerated in an airtight container for several days.  Warm over low heat until hot; do not boil.

MY NOTE:  I sometimes only use 2 tablespoons of butter.

Edited from Soups & Stews by The Editors of Cook’s Illustrated Magazine.