A couple of years ago we were looking for a good butternut squash soup recipe to take advantage of the beautiful squash we find at the farmers' markets around fall and winter. Becky found an old Cook's Illustrated recipe that somebody else had reposted online. It purported to extract the most flavor out the squash by steaming it and sauteing the seeds. Unfortunately, we found it to be watery and bland. Though the cilantro yogurt garnish was delicious!
I got to work on it, roasting the squash instead of steaming it (similar to my pumpkin pie recipe; adding more squash and less water; and a bit more salt. I've been meaning to post this online for a long time, and here it is!