The Best Autumn Squash Soup

There's something about early fall that really makes me crave intensely flavorful, deeply colored soups and stews that are healthy but totally fulfilling. This soup is one of my favorite fall standards, and it's easy to tell why--it's intensely pumpkin in color, luscious on the tongue, super-healthy (chock full of Vitamin A, natch), and is easy to create on a weeknight. The original recipe for this Silky Butternut Squash Soup, which you can make with any hard winter squash (acorn and pumpkin would be good), is from Cook's Illustrated's Fall Entertaining from 2007.

Being the huge nerd that I am, I love that Cook's Illustrated really explains the reasoning behind their recipes. The secret to this recipe is that all the "guts" of the squash are simmered in water then strained out of the final product, which produces an incredibly flavorful yet simple soup.

The original recipe called for heavy cream, but since I had none in stock I left it out. I drizzled the finished product with freshly grated nutmeg and heady white truffle oil, which I use in everything I can, but other good garnishes include a thick aged balsamic vinegar or a smattering of paprika.

No picture for this recipe--yet--because I starting slurping as soon as the soup left the pot! I'll post some the next time I make this, which should be soon.

Beverage note: Dry riesling or Gruner Veltliner would be great here!

Makes 6 Cups, Serving 8 As A First Course

To make ahead: The soup may be completed up to 2 days ahead of time and stored in an airtight container in the fridge. Warm the soup gently over medium-low heat before serving.

4 tbsp unsalted butter
2 medium shallots, minced (abt 4 tbsp)
3 pounds butternut squash (about 1 large; 2 acorn squash, kabocha pumpkin, etc can be
subbed), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream (optional)
1 tsp dark brown sugar

1. Heat butter in large Dutch oven (or a large heavy-bottomed pot) over medium-low heat until foaming subsides; add shallots and cook, stirring frequently, until softened and translucent, about 3 min. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 min. Add 6 cups water and 1 1/2 tsp salt to pot and bring to a boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender (or put everything in the pot, and use an immersion blender), puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to pot, stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.