I first had Butternut Squash Soup about 10 years ago at my mother-in-law's house. I was immediately enraptured with this soup which is at once both savory and sweet. Over the years I have blended together several recipes, including my mother-in-law's, to create the recipe below.
I think the most intimidating part of any recipe that involves butternut squash is, how the heck do you get the darn thing open! I will be brutally honest with you, it involves nothing more than brute-force strength. I am currently working without a tri-pod or I would provide you with step by step butternut squash dismemberment photos. Since the first step of cutting any thing is safety I had to give up photographing cutting for the time being. Just do you best, this is for a soup and it need not be perfect. Just be careful, as butternut squash is very hard and can easily roll on you.
4 tablespoons unsalted butter
1 large shallot, diced
3 lb butternut squash, peeled, seeded and cut into cubes
1 teaspoon salt
6 cups water
1 cup dry white wine
1/2 cup heavy cream
large stock pot
blender or food processor
Melt the butter in the large stock pot over medium heat, and add the shallots
Cook the shallots in the butter until the mixture is foamy.
Add the butternut squash
Cook and stir until the squash is coated in the butter and shallots.
Add the water
Bring to a low boil, reduce the heat and simmer for 30 to 45 minutes.
Fully delicious, but not done yet. Use an immersion blender or transfer the soup to a blender and puree until smooth.
Return the smooth soup to the cleaned out stock pot and add the cream. Allow the soup to warm through and serve.