Category:
Soup

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Notes:
Skarsgard

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Ingredients:
1/2 stick butter
1 large shallot, minced (1/4C)
2 pounds butternut squash (1 large), cut in half lengthwise and each half cut widthwise; seeds and fibers scraped
6 cups water
salt
1/2C cream
1 tsp dark brown sugar
pinch nutmeg

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Directions:
Melt butter in large dutch oven. Saute shallot until 3 minutes. Add seeds and fibers and cook until butter turns saffron color (4 min).
Add water and 1 tsp salt to pot and boil over high heat. Place squash in steamer basket and steam until tender (30 min).
Take pot off of stove and transfer squash to baking sheet. When cool enough to handle, scrape flesh from squash.
Strain remaining liquid and discard solids - should yield 2 1/2 to 3C liquid.

Puree squash in blender (or immersion blender). Add liquid, sugar, cream and warm until hot.

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