Ingredients
4 Tbls unsalted butter
1 large shallot, chopped fine
3 pounds butternut squash, cut in half lengthwise and each half cut in half widthwise; seeds and strings scraped out and reserved
6 cups water
Salt
½ cup heavy cream
1 tsp dark brown sugar
Pinch freshly grated nutmeg
Preparation
Melt butter in large Dutch oven over medium-low heat until foaming. Add the chopped shallot and cook, stirring frequently for about 3 minutes. Add the squash scrapings and seeds, and cook until the butter turns saffron color, about 4 minutes.
Add water and 1 tsp salt and bring to boil. Place the squash, cut side down, in a steamer basket, and lower into the pot. Cover and steam until the squash is tender, about 30 minutes. Take pot off heat and using tongs transfer the squash to a rimmed baking sheet. When cool enough to handle, scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
Strain the liquid into a second bowl; discard the solids.
Puree the squash in batches in a blender, pulsing on low and adding enough of the liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in remaining liquid, cream and brown sugar. Warm the soup over medium-low heat until hot. Stir in the nutmeg and adjust seasonings. Serve with cinnamon sugar croutons.
Cinnamon Sugar Croutons
4 slices white bread, crusts removed and cut into ½ inch cubes Toss cubes with 2 Tbls melted butter in a medium sized bowl.
In a small bowl combine 4 tsp sugar and 1 tsp cinnamon; sprinkle over bread cutes and toss to combine. Spread bread cubes in a single layer on parchment lined baking sheet and bake until crisp, about 8-10 minutes.
