(Serves 4)
Ingredients
- 2 lbs butternut squash (cubed - 32 oz.)
- 3 large shallots (sliced)
- 6 cloves garlic
- 1 1/2 cups milk or coconut milk
- 6-8 springs fresh time
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 Tb extra virgin olive oil
Instructions
- Preheat oven to 450 degrees
- Lay out butternut squash (cubed) , shallots, garlic and sage on a rimmed baking or cookie sheet.
- Drizzle olive oil evenly over squash, shallots, garlic and sage. Season with salt, black pepper and red pepper flakes.
- Place in oven for 20-25 minutes or until shallots and squash start to brown.
- Remove from oven and let cool for 5-10 minutes. Next, pour into a blender and cover the top. Blend vegetable mixture. Add milk or coconut milk and continue to pulse until it’s puréed. Feel free to add more milk if consistency is too thick.
- Pour soup into bowl, add a dollop of sour cream (optional) 1-2 sprigs of fresh sage, red pepper flakes and crispy shallots to garnish (recipe below).
Crispy Shallot Recipe
Ingredients
- 1 shallot
- 1 cup canola or vegetable oil
- 1 cup all purpose flour
- Kosher salt and black pepper
Crispy Shallot Instructions
- Heat 1 cup of canola or vegetable oil in a small saucepan on high heat.
- Meanwhile, slice one shallot thinly. In a small bowl, add sliced shallots, salt, pepper and flour mixing to coat shallots entirely.
- Shake off excess flour and add shallots to canola oil.
- Stir shallots occasionally until crispy golden brown (4-6 minutes).