This is such a great soup that I don't really have the words to describe how great it is. I really like the idea of cooking the squash insides into the soup, for some reason.

The original recipe suggested serving it with cinnamon toast croutons, but I found they just dissolved into mush in the soup.

BUTTERNUT SQUASH SOUP

• 1 butternut squash, about 3 lbs.
• 4 Tbsp. unsalted butter
• 2 shallots, chopped
• 1.5 tsp. salt
• 6 cups water
• 1/2 cup half and half (or cream, if you're feeling decadent)
• 1 tsp. dark brown sugar

Wash and dry the squash, then carefully cut it in half lengthwise. Scoop out the seeds and stringy bits in the center and reserve.

Melt the butter in a Dutch oven over medium heat. Add the shallots and cook until they begin to turn translucent. Add the reserved squash innards and cook about 5 minutes, until the butter begins to take on a yellow color from the squash. Add six cups of water and bring to a simmer.

Add the squash to a vegetable steamer, and put on top of the pot. Cover and simmer for 30 minutes, or until the squash is tender and fully cooked.

Remove the squash pieces from the steamer and let cool. Scoop the flesh from the squash pieces into a large bowl. Strain the steaming liquid into the bowl, and set the pot aside.

Carefully blend the squash flesh and the liquid until smooth. Use several batches, if necessary. Add the puree back to the Dutch oven and heat until hot. Add the cream, brown sugar, and serve.

Serves 4 as a main course.

Source: America's Test Kitchen