Oh heavens was it good. It was smooth and slightly sweet. The creaminess just made me instantly feel cozy and warm. So you’re probably sitting there wondering how this squash (turned soup) got so creamy? You guessed it. Cream. Real glorious heavy cream.
Oh and a little butter ;)…
…and brown sugar.
But that’s beside the point.
This is butternut SQUASH soup…so all of those previous ingredients can just get swept under the rug.
So ssssshhhhhh. Grab this recipe, put on your cozy socks and get to cookin’. You owe it to yourself!
Hope your family loves this soup.
Creamy Butternut Squash Soup
½ stick unsalted butter
2medium shallots, minced
1 large butternut squash unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved
6 cups water
½ cup heavy cream
1 teaspoon dark brown sugar
Heat butter in large pot over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.
Add the reserved squash scrapings and seeds and cook, stirring occasionally, until fragrant, about 4 minutes.
Add all of the water water and 1 1/2 teaspoons salt to the pot 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.
Reserve steaming liquid and when squash is cool enough to handle, use a spoon to crape flesh from the skin into a blender. Discard skin.
Pour reserved steaming liquid through mesh strainer, or cheese cloth, into second bowl; discard solids. Rinse and dry the large pot.
Next, puree the squash and reserved liquid until smooth. Transfer puree to the clean pot; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.