Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots
18 Ingredients
  • 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
Nutrition
1549
77% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

179% 116

Saturated

137% 27

Trans

- 0

Monounsaturated

- 73

Polyunsaturated

- 11

Carbs

33% 99

Carbs (net)

- 89

Fiber

37% 9

Sugars

- 23

Sugars, added

- 0

Protein

45% 22

Cholesterol

32% 96

Sodium

111% 2662

Calcium

22% 223

Magnesium

35% 140

Potassium

57% 1989

Iron

34% 6

Zinc

13% 2

Phosphorus

53% 374

Vitamin A

144% 1295

Vitamin C

117% 70

Thiamin (B1)

51% 1

Riboflavin (B2)

45% 1

Niacin (B3)

65% 13

Vitamin B6

60% 1

Folate equivalent (total)

55% 219

Folate (food)

- 137

Folic acid

- 48

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

81% 16

Vitamin K

85% 68
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