-
1
Coat a large pot over medium-high heat with olive oil.
-
2
Add the onions, carrots, celery and garlic.
-
3
Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes.
-
4
Add the squash and potatoes and season with salt, to taste.
-
5
Stir to coat the mixture with the oil and cook for another 5 to 6 minutes.
-
6
Add the wine and reduce by half.
-
7
Add the stock, thyme and bay leaves.
-
8
Squeeze the orange into the soup and add both halves.
-
9
Taste for seasoning and adjust, if needed.
-
10
Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes.
-
11
* If the liquid level starts to get too low, water can be used to replace it.
-
12
Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender.
-
13
If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender.
-
14
It should be very smooth and velvety.
-
15
Check the consistency.
-
16
If it is too thick add water to thin it.
-
17
In a saucepan heat about 1-inch of the oil over medium heat.
-
18
Slice the shallots into thin rings.
-
19
Just before frying, toss the shallots in the flour.
-
20
Fry the shallots until they are crispy and brown.
-
21
Remove to a paper towel and sprinkle immediately with salt.
-
22
Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
-
23
Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
-
24
Squashy!!
-
25
!
