2/3 cup chopped shallot
2 cloves garlic
2 T. butter
2 lb. butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 5 cups)
3 cups chicken stock or broth
1 cup water
1 cup heavy whipping cream or coconut milk
Salt and pepper to taste
Saute shallot and garlic in butter in a 3 qt. heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock and water and simmer, uncovered, until squash is very tender, about 20 minutes.
Puree soup in 2 batches in blender (use caution when blending hot liquids!) until very smooth, about 1 minute per batch. Return to clean pot, and stir in the heavy cream. Heat through, but do not boil. Season with salt and freshly cracked pepper. Serve warm with a dash of nutmeg and a small dollop of sour cream.
Absolutely delicious served with crusty bread and seasoned, sauteed shrimp.