Here’s a recipe Justin really likes. I’m not a big fan of soup to begin with. Or sweet squash. So I’ll take his word for it… 😉
from Cooks Illustrated
4 Tablespoons butter
3 lbs butter nut squash & goop (seeds pulp)
1-1/2 teaspoons salt
6 Cups Water
1/2 cup heavy cream
2 Tablespoons brown sugar (dark is best)
Melt butter in pan until foaming, add goop. Stirring occasionally, until fragrant & butter turns saffron color. About 4 minutes.
Add 6 cups water & salt, bring to boil. Reduce heat to low. Put steamer basket in pan, add squash (in large chunks.) Steam until very done. About 30 minutes. Remove from heat. Put squash on cookie sheet to drain & cool. When cool, scrape flesh, throw away rind. Strain liquid from pan. Throw away goop. Puree flesh & liquid together until smooth. Wipe pan out/dry. Put puree back in pan, add cream & brown sugar. Heat on low until just warm enough.
350 Degree convection oven
Dry 4 slices of bread in oven (browning is ok.) Cool. Melt 5 Tablespoons butter. Stir in nutmeg & cinnamon sugar. Brush onto bread, both sides. Cut bread into cubes, toast in oven at 350 degrees for 2 to 4 minutes, until crunchy.
Serve soup with croutons & nutmeg