Silky Butternut Squash Soup

Name: Silky Butternut Squash Soup
Yield: Serves 4 to 6 (Makes 1 1/2 quarts)
Ingredients: 4 tablespoons (1/2 stick), unsalted butter; 2 , medium shallots, minced (about 4 tablespoons); 3 pounds, butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters; 6 cups, water; 1 1/2 teaspoon, Salt; 1/2 cup, heavy cream; 1 teaspoon, dark brown sugar; 4 slices, white sandwich bread, cut into 1/2-inch cubes with crusts removed; 2 tablespoons, melted butter; 4 teaspoons, sugar; 1 teaspoon, ground cinnamon

Side Dishes
Vegetables
Vegetarian
Soups
Holiday
Thanksgiving

By Raquel Pelzel ･ Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.

SERVES 4 to 6 (Makes 1 1/2 quarts)

TIME 1¾. hours

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