Creamy and mildly sweet, this body warming soup is perfect with a salad or sandwich, and was perfect for this cold weather. Snow in May? That usually doesn't happen here in Southwest Missouri, but that's what's going on. After about 3 days of 80 degree weather, we had a cold front come through yesterday which brought lots of freezing rain and 2 inches of heavy snow. So this soup tasted so good. I was glad I purchased a butternut squash at the market earlier in the week. I love its mild flavor, and though I usually roast them in the oven, I made soup this time, and it is delicious. This is a keeper recipe for me. It is simple and mildly seasoned so the flavor of the squash shines through. This squash is a fall veggie, but it sure was tasty on this freezing May day.
Butternut Squash Soup
Adapted from
Brown Eyed Baker, which she adapted from America's Test Kitchen
2 1/2 tablespoons unsalted butter
1 small shallot, diced fine
1 butternut squash, about 2 pounds, cut in half lengthwise, with the seeds and strings scraped out and reserved
4 cups water
3/4 teaspoon sea salt
1/3 cup half and half or heavy cream
1 teaspoon brown sugar
pinch of cinnamon or nutmeg
1. In a large Dutch oven, melt the butter and add the diced shallot. Cook and stir for about 3 minutes over medium-low heat until softened, but not browned. Add the squash scrapings and seeds and cook until the butter is saffron colored, about 4 minutes.
2. Add water and salt to the Dutch oven, bring to a boil over high heat. Reduce heat to medium low again. Cut squash halves in half cross-wise. Place a steamer basket in the Dutch oven and the squash in the steamer basket, cut sides down. Cover pot and simmer for about 30minutes until squash is fork tender. Remove the pot from the heat. Use tongs to remove the squash from the steamer basket and transfer to a plate or baking sheet. When cool enough to handle, scoop the flesh out of the skins and put in a bowl. Discard the skins.
3. Strain the hot cooking liquid through a mesh strainer into a second bowl. Discard the solids. Rinse and dry the pot.
4. Puree the squash in batches in a food processor or blender, adding some of the cooking liquid until it has a smooth consistency. Pour puree into the pot; add the cream, and brown sugar and more cooking liquid if needed and heat the soup over medium-low heat for about 3 minutes until hot. Do not boil. Add a pinch of cinnamon and salt to taste. Stir, taste, and adjust seasoning if needed. Serve in bowls with a another pinch of cinnamon. Delicious!
