Butternut Squash Soup

Directions

1. 1
   {"0":"Melt butter in large Dutch oven over medium-low heat until foaming. Add the chopped shallot and cook, stirring frequently for about 3 minutes. Add the squash scrapings and seeds, and cook until the butter turns saffron color, about 4 minutes.","2":"Add water and 1 tsp salt and bring to boil. Place the squash, cut side down, in a steamer basket, and lower into the pot. Cover and steam until the squash is tender, about 30 minutes. Take pot off heat and using tongs transfer the squash to a rimmed baking sheet. When cool enough to handle, scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.","4":"Strain the liquid into a second bowl; discard the solids.","6":"Puree the squash in batches in a blender, pulsing on low and adding enough of the liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in remaining liquid, cream and brown sugar.","7":"Warm the soup over medium-low heat until hot. Stir in the nutmeg and adjust seasonings.","8":"Serve with cinnamon sugar croutons.","10":"Cinnamon Sugar Croutons","12":"4 slices white bread, crusts removed and cut into 1\/2 inch cubes","13":"Toss cubes with 2 Tbls melted butter in a medium sized bowl.","15":"In a small bowl combine 4 tsp sugar and 1 tsp cinnamon; sprinkle over bread cutes and toss to combine.","16":"Spread bread cubes in a single layer on parchment lined baking sheet and bake until crisp, about 8-10 minutes."}