- 1 large or 2 medium butternut squash (about 5 cups)
- 1 shallot finely chopped
- 4 tablespoons salted butter
- 1 cup heavy cream
- 1 1/2 cups water
- 2 teaspoons brown sugar
- 3 teaspoons maple syrup
- Preheat oven to 400 degrees.
- Line a pan or cookie sheet with foil and spray with cooking spray.
- Cut squash in half, scoop out the seeds and discard.
- Place squash face down on pan and put into the oven to roast for about a half hour or until it reaches your desired level of tenderness.
- While the squash is in the oven chop up the shallot.
- In the same pan you are making the soup add the butter and shallot and turn on low heat, as the butter is melting stir and cook until shallot is a translucent color (this should only take a couple of minutes). Turn off the heat!
- When the squash is done take it out of the oven and puree in small batches with a food processor or blender and put in the pan. I used an immersion blender right in the pan on top of the butter and shallot.
- Add the cream, water, brown sugar, and maple syrup to the pureed squash and warm over medium-low heat.
- Adjust seasonings to taste. You can add salt, nutmeg, cinnamon, more sugar, maple syrup, etc.