Creamy Butternut Squash Soup

Note: This recipe requires a steamer basket that will fit into your large soup pot.

Heat butter in a large pot over medium-low heat until foaming. Add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.

Add the reserved squash scrapings and seeds and cook them, stirring occasionally, until fragrant. This will take about 4 minutes.

Add all of the water and 1 1/2 teaspoons salt to the pot and bring to boil over high heat. Reduce heat to medium-low, place squash halves cut-side down into a steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Remove basket from pot and remove pot with the liquid from the heat.

Reserve steaming liquid and when squash is cool enough to handle, use a spoon to scrape the flesh from the skin into a blender. Discard skin.

Pour reserved steaming liquid through a mesh strainer, or cheese cloth, into a second bowl and discard solids. Add the liquid into the blender with the squash. Rinse and dry the large pot.

Next, puree the squash and reserved liquid until smooth. Transfer puree into the clean pot. Stir in cream and brown sugar and heat over medium-low heat until hot. Add additional salt to taste; serve immediately.