Butternut Squash Soup
Recipe type: Soup
- 4 tbsp. unsalted butter
- 1 small onion, finely chopped
- 1 lrg (about 3 lbs) butternut squash, cut in half lengthwise, each half cut in half widthwise; seeds and fibers scraped out and reserved
- 6 c. water
- table salt
- ½ c. heavy cream
- 1 tsp. brown sugar
- Pinch of ground nutmeg
- Melt the butter in a large pot over medium-low heat. Add the onion and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and fibers from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.
- Add the water and 1 tsp. salt to the pot and bring to a boil over 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. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
- Strain the steaming liquid through a fine-mesh strainer into a second bowl; discard the solids in the strainer. You should have 2½ to 3 cups liquid. Rinse and dry the pot.
- Working in batches and filling the blender jar only halfway for each batch, puree the squash, adding enough reserved steaming liquid, the cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg, season with salt to taste, and serve.
Lightly toasted pumpkin seeds, drizzles of balsamic vinegar, or sprinklings of paprika make appealing accompaniments to this soup.