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1
Cut squash in half lengthwise. Scrape out seeds & fibers, reserve.
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2
Heat butter in large Dutch oven over medium-low heat until foaming. Add shallots and cook, stirring, frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook until fragrant and butter turns a golden color, about 3-4 minutes.
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3
Add 4 cups of water and 1 teaspoon salt to Dutch oven, bring to boil over high head. Reduce heat to medium. Place steamer basket in pot, and place squash cut-side down (in chunks, if necessary) in basket. Cook, covered, until squash is completely tender, about 30 minutes.
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4
Remove pot from heat. Use tongs to transfer squash to a rimmed baking sheet or platter. Reserve liquid in pot. When cool enough, scrape flesh from squash into a medium bowl; discard skin.
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5
Strain steaming liquid through mesh strainer into a second bowl. Discard solids in strainer.
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6
Rinse & dry Dutch oven.
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7
Return steaming liquid & squash chunks to pot. Puree to desired smoothness with stick blender. (or puree in batches in regular blender)
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8
Add up to 2 cups additional water if too thick. Heat over low to medium heat until hot. Add cream and brown sugar, and more salt to taste.
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9
Serve immediately, topped with homemade or store-bought croutons.
