Butternut Squash Soup
Original recipe calls for a squash that weighs about 3 lbs. Here are the amounts per pound of squash.
|1 lb||butternut squash|
|2 cups||water or broth|
|1/6 cup||heavy cream|
|1/3 tsp||dark brown sugar|
|pinch||freshly grated nutmeg|
- Prep the squash by cutting into big chunks (e.g. 4-8 chunks), reserving the seeds and membrane.
- In a big pot, cook the shallot in butter until transluscent, then add the seeds and membrane from the squash and cook until butter takes on the color of the squash.
- Add the water or broth to the cooked solids, put a steamer basket on top, and then put squash in and steam until tender, about 30 minutes.
- Transfer squash to a baking sheet to let cool.
- Strain the liquid into a big bowl. It should have reduced in volume by half, so that you have 1 cup per pound of squash. Wipe or rinse out the pot.
- Purée the squash and liquid either in batches in a blender, or using an immersion blender.
- Return to the pot, stir in any remaining steaming liquid, the cream, brown sugar, salt, and nutmet to taste. Warm over medium-low heat.
America’s Test Kitchen/Cook’s Illustrated Cookbook “The New Best Recipe”
Great with cinnamon-sugar croutons.