Butternut Squash Soup with Fried Shallots

Here is the Final entry for the month of homemade soups.  I love butternut squash, and many people don't know how to use it or don't realize its value; but it's inexpensive and great tasting, the only downside being it's kind of difficult to chop.

I was inspired from the tomato soup and a few other recipes (including my new favorite chef Anne Burrell)  plus combining a few of my favorite flavors.  This soup is filling, healthy and different.  So if you want to change things up, surprise your roommates then give it a shot.  Only takes about an hour (mostly simmering time) and is easier than the tomato comfort soup recipe.  Enjoy this Just Good Food!

Recipe:  Serves 4-6

3 tbsp Olive Oil

1 medium onion chopped 

1 medium carrot peeled and chopped 

4 cups veggie stock

1 (2.5lb) butternut squash

4 cloves of garlic minced

2 bay leaves

1/4 cup fresh chopped sage

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

1/4 tsp thyme (or fresh thyme)

1/4 tsp cumin

salt and pepper

olive oil (neutral oil for frying)

1-2 shallots

2 tbsp flour

Directions:

First, place the olive oil in a large saucepan and chop the onion and let it "sweat" (meaning cook down for a while) about 5 minutes along with the garlic.  

Meanwhile, peel and chop the squash into small pieces (1/4 inch) the smaller the quicker it will cook.  Since they are difficult to work with, I cut the squash down in sections to make it easier to work with.  Once you have the squash cut, place with the onions and garlic in the pot along with the stock and all the seasonings.  

Let simmer for about 20-30 minutes, uncovered or covered doesn't matter, to test if it's finished eat a piece of squash and if it's mushy you're good to go.  If the liquid is evaporating too quickly, add some more stock/water and turn down the heat slightly.   

When the soup is done, prepare your food processor and blend the soup in groups to insure a smooth consistency throughout.  Blend the soup for about 20 seconds (until everything is thoroughly incorporated). 

Before serving fry the shallots (Anne Burrell is a genius this gives it an incredible crunch and extra flavor that sparks the taste buds).

Simply slice the shallots into little rings, place them in flour, coating evenly, and then fry for a few minutes until nice and golden.

Serve garnished with the shallots, and a little fresh thyme on top!