Comforting Autumn Butternut Squash Soup Recipe

Butternut Squash Soup

Serves 4-6 people

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

You will need:
4 tablespoons unsalted butter
1 large onion, chopped fine
1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and set aside (about ¼ cup)
6 cups water
1 teaspoon salt
½ cup heavy cream
1 teaspoon brown sugar
Pinch of grated nutmeg

1. Melt the butter in a large pot over medium-low heat until foaming. Add the onion and cook, stirring frequently, until the onion is translucent, this usually takes about 3 minutes. The you should add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns a rich saffron color, about 4 minutes.
2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely cooked and is soft, about 30 minutes. Then take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon or fork to scrape the flesh from the skin. Set aside the squash flesh in a bowl and toss away the skins.
3. Strain the steaming liquid through a mesh strainer into a second bowl; throw away the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.
4. Puree the squash in batches in a blender or food processor, set it to pulse and add enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and add salt to taste. To fancy it up a little, top it with some lemon zest and drizzle cream in swirls.
5. Serve while warm and enjoy this with friends or family.

Note: The soup can be refrigerated in an airtight container for several days. Microwave it for a minute or two or warm it on the stove over a low heat until hot, but do not boil, as it will change the taste of the soup significantly.