Fun little soup tonight – butternut squash soup with crispy shallots.
Local butternut squash from Provident Farms, Blades Farms Honey Crisp Apples, and Night Kitchen Coffee Vindaloo curry. Topped off with some crispy thyme flavored shallots.
Recipe is really straightforward and more process than recipe.
1 medium yellow onion, sliced
2 cups of butternut squash peeled and cut into 1/2″ dice
1/2 apple peeled, cored, and cut into 1/2″ dice
1 1/2 teaspoon vindaloo curry
Chicken broth (or bone broth if you have it)
Salt to taste
Saute the onions in 2 tablespoons of olive oil until golden brown. Add in the squash and vindaloo curry and continue to cook over medium heat for 2-3 minutes or until coated. Add the apple and chicken broth to cover. Simmer, covered, over low heat for 20 minutes or until the squash is soft.
Puree (a Vitamix is perfect for this step but your blender will work). If you want a perfectly velvety soup, pass it through a fine mesh strainer as you add the soup back to the pan and simmer to thicken slightly. I don’t bother with straining any further, I like a little texture in these soups.
The crispy shallots are a great addition and you can use them anywhere. I made a large batch this time since they will store well.
Thinly slice about a cup of shallots (5-6 medium sized)
Heat 2 tablespoons olive oil in a nonstick skillet over medium low heat.
Add the shallots and cook for 10-15 minutes stirring often. You are looking for the shallots to be golden brown. In the last couple minutes, you can add in some fresh herbs (thyme is ideal but sage would work as well).
Strain the oil away and put the shallots on a plate lined with paper towels. Blot dry.
Once the shallots are completely cooled, you can place them in a sealed container and store in the fridge for a month.