Butternut Squash Soup

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 large shallot, chopped fine
• 1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
• 6 cups water
• 1 teaspoon salt
• ½ cup heavy cream
• 1 teaspoon dark brown sugar
• Pinch of grated nutmeg