Recipe of the Week 10-25-09

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Butternut Squash Soup

Serves 4-6

4 T (1/2 Stick) Unsalted Butter
1 Large Shallot, chopped fine
3 lbs. Butternut Squash (about one large), cut in half lengthwise, each half cut in half widthwise; seeds and strings scraped our and reserved
6 cups water
Salt
1/2 Heavy Cream
1 t Dark Brown Sugar
Pinch Freshly Grated Nutmeg

Melt the butter in a large, heavy-bottomed stockpot over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until transluccent, about 3 minutes. Add the seeds and strings from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.

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 in completely tender, about 30 minutes. 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 to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.

Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 - 3 cups liquid.) Rinse and dry pot.

Puree the squash in batches in a blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately.

The soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.