Butternut Squash Soup

This has notes of pumpkin pie (which I adore) and of good mashed squash. It’s savory, with a tinge of sweetness. It’s just divine. Served with some salted crispy shallots on top for a tasty garnish.

scaronRecipe by scaron

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10 minutes

1 hour

4



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    Ingredients

    • 2 tbsp olive oil
    • 1  sweet onion, diced
    • pinch salt
    • 2  carrots, peeled and sliced into thin disks
    • 1  apple, peeled, cored and diced
    • 2 lb butternut squash, cubed
    • 4 cups vegetable broth
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1 tsp paprika
    • 1/4 tsp cloves
    • salt and pepper, to taste

    Directions

    1. 1Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.
    2. 2Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.
    3. 3Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.
    4. 4Optional: Garnish with crispy shallots. To make: Heat 1 tbsp olive oil in a small skillet. Slice shallots into thin rounds (use about one shallot/person). Saute the shallots in the oil, salting with sea salt, until browned. Transfer to a paper towel-lined plate and let sit for a minute or two. Then spoon onto each bowl of soup.
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