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

www.americastestkitchen.com

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.

Keywords

Side Dishes
Soups
Holiday
ATK Staff Pick
Vegetables
Vegetarian
Thanksgiving

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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