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Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

Anne Burrell
  • 95 minutes
  • Serves 4 to 6

INGREDIENTS

2

Bay leaves

1

Butternut squash, large

2

Celery, ribs

2 cloves

Garlic

1

Large or 2 small carrots

1

Onion, large

1

Orange

1

Russet potato, large

2

Shallots, large

1

bundle Thyme

2 qt

Chicken or vegetable stock

1 cup

All-purpose flour

1/2 tsp

Cinnamon, ground

1

Kosher salt

1

Olive oil

1

Peanut or other neutrally flavored oil

1 cup

Heavy cream

2 cups

White wine