Silky Butternut Squash Soup | America's Test Kitchen

Name: Silky Butternut Squash Soup | America's Test Kitchen
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

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The secret to great butternut squash soup is sautéing the seeds and fibers to build flavor, adding water, then steaming the flesh over the flavorful liquid.

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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