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Serves 4 to 6 Servings
Serves 4 to 6 Servings


  • 4 tablespoon unsalted butter
  • 1 tablespoon shallot
  • 1/4 cup squash
  • 6 cup water
  • 1/2 cup heavy cream
  • 1 teaspoon dark brown sugar


Baking Directions:

If you don’t own a collapsible metal steaming basket, the removable insert from a pasta pot works well, too.

Some nice accompaniments are lightly toasted pumpkin seeds, a drizzle of aged balsamic vinegar, or a sprinkle of paprika.

Melt the butter in a large Dutch oven over medium-low heat until foaming.

Add the shallot and cook, stirring frequently, until translucent, about 3 minutes.

Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

Add water and 1 teaspoon salt to the pot and bring to a boil over high heat.

Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot.

Cover and steam until the squash is completely tender, about 30 minutes.

Take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet.

When cool enough to handle, use a large spoon to scrape the flesh from the skin.

Reserve the squash flesh in a bowl and discard the skins.

Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer.

(You should have 2 1/2 to 3 cups of liquid.)

Rinse and dry the pot.

Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency.

Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar.

Warm the soup over medium-low heat until hot, about 3 minutes.

Stir in the nutmeg and adjust the seasonings, adding salt to taste.

Serve immediately.

(Soup can be refrigerated in an airtight container for several days.

Warm over low heat until hot; do not boil.)