Winter-Wonderland Squash Soup With Cilantro and Crispy Shallots

As the weather in LA dips into the 60s and we start to feel that chill in our bones, warming and hearty soups help nourish us and support winter nutrition.

Underground veggies are dense and rich in vitamins A and C, minerals and fiber!

This versatile squash soup comes together in less than an hour, with only about 20 minutes of hands on time. The veggies get chopped, aromatics are sautéed briefly in a fat of your choice. The squash and sweet potato get added along with broth or water. Everything gets simmered until soft. Then puree in a blender or directly in pot with an immersion blender.

You can vary the squash used, add a handful of red lentils for a protein boost, chopped greens (kale or chard) or use some coconut milk, ginger and curry powder to create an Indian-inspired soup.

Recipe notes: most of the ingredients are approximates and can be adjusted based on taste or what you have on hand. I typically don't peel carrots and sweet potatoes.

Ingredients

• 1 medium butternut squash, peeled, seeded and chopped

• 2 sweet potatoes, scrubbed and chopped

• 2 carrots, scrubbed and chopped

• 2 stalks celery, sliced

• 1 leek well rinsed and sliced. Can also use a shallot instead or omit.

• 1 small onion, diced (red or brown both work)

• 2-5 cloves of garlic diced (personal preference on how garlicky you like things)

• Water or broth

• 2T Ghee, butter, olive oil or coconut oil, or a mix

• Sea salt

• Pepper

Toppings

• Fresh cilantro

• Crispy fried shallots (method below)

• Sour cream or yogurt

Method

Heat fat(s) in a medium to large pot over medium-high heat, add onions and leeks; sauté until translucent.

Stir in garlic, carrots and celery with a large pinch of sea salt, cook for another couple of minutes allowing vegetables to soften slightly.

Add butternut squash and sweet potatoes.

Cover with water or broth, usually 4 cups is sufficient. Bring to a simmer and cover partially.

Allow to simmer for 20-30 minutes, until squash and sweet potatoes are soft and cooked through.

Taste for seasoning. Puree in blender or with immersion blender directly in pot (watch for splashing).

**Top with crispy shallots, cilantro and a drizzle of sour cream or yogurt

Crispy Fried Shallots

Thinly slice shallots. Warm ~1/2c neutral oil over medium-high heat. Add shallots - they'll bubble at first as water cooks off.

Reduce heat to medium and allow shallots to fry for 5-10 minutes.

Slowly is better here to prevent burning!

Remove with a slotted spoon and transfer to paper towel-lined surface to cool completely.

Variation Notes

1. For lentils: rinse well and add along with the squash and potatoes. If you pre-soak they should cook in ~20 minutes

2. For curried soup: add fresh grated or dried ginger and curry powder before the garlic. Allow spices to warm in oil for a few minutes. Add coconut milk with water or broth

ENJOY!