BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS
Provided by Anne Burrell
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Coat a large pot over medium-high heat with olive oil. 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. 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. Add the wine and reduce by half.
- 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.
- 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.
- 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. Remove to a paper towel and sprinkle immediately with salt.
- Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
- Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
- Squashy!!!
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Kk Dunavan
[email protected]This soup is a must-make for any occasion.
Richison Baafi
[email protected]I'm adding this recipe to my favorites.
Abdul ghafoor khan
[email protected]5 stars for this amazing soup!
Md Noman Khan
[email protected]I highly recommend this soup.
Sheldon Bygrave
[email protected]This recipe is a winner!
Ergi
[email protected]This soup is a must-try for butternut squash lovers.
Salman Gondal
[email protected]I'm so glad I found this recipe. It's a keeper!
Tania Maina
[email protected]This is the best butternut squash soup I've ever had. I will definitely be making it again.
Deborah Larsson
[email protected]I'm not a big fan of butternut squash, but this soup changed my mind. It's so creamy and flavorful.
JUSTICE MAKER
[email protected]This soup is also great for leftovers. It reheats well and it's even better the next day.
Its Sumu
[email protected]I garnished the soup with fresh herbs. It added a pop of color and flavor.
Jose ramirez333
[email protected]I used roasted butternut squash instead of canned squash. It gave the soup a deeper flavor.
Ms Mehedihasan
[email protected]The fried shallots add a nice crunch to the soup. They're also very easy to make.
Marielie Vasquez
[email protected]The cinnamon whipped cream is the perfect topping for this soup. It's light and fluffy, and it adds a touch of sweetness.
Andrea Wilson
[email protected]I added a bit of cayenne pepper to the soup for a little kick. It was delicious!
Jerome Nembhard
[email protected]This soup is so easy to make and it's perfect for a cold winter day.
JAKE Alderdice
[email protected]I love the combination of flavors in this soup. The butternut squash is sweet and creamy, while the cinnamon whipped cream and fried shallots add a savory and crunchy touch.
William Breese
[email protected]This butternut squash soup was a hit with my family! The cinnamon whipped cream and fried shallots added a delicious touch.