Courtesy of PureZing

This recipe uses every part of a butternut squash, giving this soup a very rich and full flavor!

Serves 4-6

INGREDIENTS:

2 Tablespoons butter
2 shallots, finely chopped
1 ½ lb. Butternut squash
Sea salt to taste
¼ cup heavy cream
½ teaspoon dark brown sugar
2 pinches freshly grated nutmeg
paprika to garnish

DIRECTIONS:

Cut squash in quarters. Scrape seeds and strings from squash and reserve for use in preparing soup. In a Dutch oven or large saucepan, sauté the shallots in butter until tender, about 3 minutes. Add the reserved seeds and scrapings and cook, stirring another 4 minutes. Add water and salt and bring to a boil. Place a steamer basket in the pot and put squash in basket, skin side up. Reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
Cool squash, remove flesh and set aside.

Throw away skins and strain the steaming liquid (throw away the solids) There should be 1-¼ to 1-½ cups of liquid.

In a blender, puree the squash a small amount at a time. Add enough of the liquid to make a smooth and creamy consistency. Transfer each batch to a large saucepan. Stir in any remaining liquid, the cream and brown sugar and warm over low heat until hot. Add nutmeg and Sea salt to taste. Garnish with a pinch of paprika on each soup bowl.

May be refrigerated, but do not boil this soup in reheating as the cream will curdle.