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1
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.
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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.
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3
Strain the liquid into a second bowl; discard the solids.
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4
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.
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5
Warm the soup over medium-low heat until hot. Stir in the nutmeg and adjust seasonings.
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6
Serve with cinnamon sugar croutons.
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7
Cinnamon Sugar Croutons
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8
4 slices white bread, crusts removed and cut into 1/2 inch cubes
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9
Toss cubes with 2 Tbls melted butter in a medium sized bowl.
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10
In a small bowl combine 4 tsp sugar and 1 tsp cinnamon; sprinkle over bread cutes and toss to combine.
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11
Spread bread cubes in a single layer on parchment lined baking sheet and bake until crisp, about 8-10 minutes.
