Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

One word: delicious. This might be the most delicious soup I have ever tasted. Why? Oh, where to start. For one, it doesn't really taste like squash. Don't let that deter you if your a squash lovin' person though. This soup is a brilliant combination of squash, herbs and wine with the slightest hint of orange for sweetness. The cinnamon whipped cream on top is unsweetened, and a fun twist rather than adding cream directly to the soup, and coupled with salty fried shallots?! Good gracious, this is a must make.

In other news-

By the time you read this I will be on a plane to San Francisco on a super sexy trip with my wonderful husband, Jeremy, who planned it for my 30th birthday, which was Nov. 28th. Re-cap to come. We will live it up in San Fran for a few days, which is one of our favorite cities, then get back on a plane (nervously...I hate flying! But I love traveling, so what's a girl to do?) and head up to Seattle to visit my sister. I love that he surprised me with that in our itinerary. I miss my sis so much and I'll be super happy to see her and Seattle (finally). Don't know what were doing yet, but I know a trip to Molly Wizenberg's brick oven pizzeria, Delancey is in the cards. Stay tuned for all the juicy details, but for now, enjoy this ridiculously tasty soup!

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

adapted from Anne Burell

Serves 4-6

Olive Oil

1 large onion, cut into 1/2-inch dice

1 large or 2 small carrots, peeled and cut in 1/2-inch dice

2 ribs celery, cut into 1/2-inch dice

2 cloves garlic, smashed and finely chopped

Kosher salt

1 large butternut squash, peeled and cut into 1-inch cubes

1 large russet potato, peeled and cut into 1- inch cubes

2 cups white wine

2 quarts chicken or vegetable stock

1 bundle thyme

2 bay leaves

1 orange, cut in 1/2

Peanut or other neutrally flavored oil, for frying

2 large shallots

1 cup all-purpose flour

1 cup heavy cream

1/2 teaspoon ground cinnamon

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.

I got my family pictures back, so I'll be posting those very soon! Oh, and watch out for Thursday. I'm guest blogging over on Meg's blog for a segment called "From My Hometown To Yours" Where I'll show you all around my ski town.