Silky Butternut Squash Soup - cooking recipe

Ingredients

4 tablespoons butter
2 shallots, minced (1/4 cup)
3 lbs butternut squash
4 cups water
salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Preparation

Cut squash in half lengthwise. Scrape out seeds & fibers, reserve.
Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes.
Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin.
Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer.
Rinse & dry Dutch oven.
Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender)
Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste.
Serve immediately, topped with homemade or store-bought croutons.