Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

Name: Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 large butternut squash, peeled and cut into 1-inch cubes; 2 smalls large or carrots, peeled and cut in 1/2-inch dice; 2 ribs celery, cut into 1/2-inch dice; 237 milliliters all-purpose flour; 2 cloves garlic, smashed and finely chopped; 1 teaspoons ground cinnamon; 237 milliliters heavy cream; 6 servings Kosher salt; 6 servings Olive oil; 1 large onion, cut into 1/2-inch dice; 1 orange, cut in 1/2; 6 servings Peanut or other neutrally flavored oil, for frying; 1 large russet potato, peeled and cut into 1- inch cubes; 2 larges shallots; 1 bundle thyme; 2 liters chicken or vegetable stock; 473 milliliters white wine

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots might be just the soup you are searching for. This vegetarian recipe serves 6. One portion of this dish contains about 6g of protein, 29g of fat, and a total of 539 calories. It is perfect for Autumn. Head to the store and pick up heavy cream, butternut squash, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

Coat a large pot over medium-high heat with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Salt

Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.

Ingredients you will need

Potato

Squash

Salt

Cooking Oil

Add the wine and reduce by half.

Ingredients you will need

Wine

Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.

Ingredients you will need

Bay Leaves

Seasoning

Orange

Squash

Stock

Thyme

Water

Soup

Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.

Ingredients you will need

Bay Leaves

Orange

Thyme

Water

Soup

Equipment you will use

Immersion Blender

Blender

In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown.

Ingredients you will need

Shallot