Velvety Autumn Butternut Soup

1. Prepare the Butternut Squash

Cut the squash in half lengthwise and scrape out the seeds and fibers, setting them aside. Place the squash halves in a steamer basket over a Dutch oven or large pot filled with 6 cups of water. Add the reserved seeds and fibers to the water to infuse additional flavor into the squash as it steams. Cover the pot, bring the water to a boil, and steam the squash for about 30 minutes, or until it is fork-tender.

2. Sauté the Shallot

While the squash is steaming, melt 4 tablespoons of unsalted butter in a small skillet over medium heat. Add the minced shallot and sauté for about 3 minutes, or until the shallot becomes soft and fragrant.

3. Blend the Squash

Once the squash is tender, remove it from the steamer basket. Strain the steaming liquid through a fine-mesh strainer into a bowl, discarding the seeds and fibers but reserving the flavorful liquid. Scoop the flesh from the squash and place it in a blender. Add the sautéed shallots and enough of the strained steaming liquid to cover the squash. Blend the mixture until it is smooth and velvety.

4. Combine Soup Ingredients

Pour the blended squash mixture back into the Dutch oven. Stir in ½ cup of heavy cream, 1 teaspoon of packed dark brown sugar, and a pinch of ground nutmeg. Warm the soup over medium heat, stirring occasionally and adding more water if necessary to achieve your desired consistency. Season to taste with salt.

5. Serve the Soup

Ladle the soup into bowls and garnish with optional toppings such as croutons or toasted nuts, if desired. Serve the Velvety Autumn Butternut Soup hot.