Most Lovely Things

I start making this soup as soon as there is a hint of fall in the air and don’t stop making it until Spring.  Tonight we will have it with bread and a salad, but most of the time it’s for an after school snack.  It’s the perfect soup for cold weather.  No recipe involved anymore which is probably why it always tastes a little different each time.  I think the secret is in the Chili powder from Dean & Deluca.  I buy it all the time and often give it as a hostess gift.  Recipe  for Butternut Squash Soup (below) originally from 8700 Restaurant in Scottsdale, AZ…and to my best recollection.In a heavy pan, melt about 2 tablespoons butter and a little olive oil.  Add 1 onion, diced,  3 garlic cloves, minced, 3 shallots, chopped,  and 1 small bunch green onions, chopped.  When onions are translucent, add about a quarter cup of flour and stir constantly so that it does not scorch.  Add the spices:  about a tablespoon of chili powder, 1/2 teaspoon cayenne, 1/2 tsp cumin, 1/2 teaspoon oregano.  Stir into flour and onion mixture.  Add one pound butternut squash that has been cut into cubes.  Add 4 cups hot chicken or vegetable stock and a tablespoon of tomato paste.  Cook on medium low heat until squash is very tender.  Pour into a blender (in batches and remove the little cap and cover with clean cloth) and puree until very smooth.  You can add a little cream or milk at the end. Tonight I added caramelized shallots and I don’t know why I don’t do this every time.  They are so easy to make and delicious.  To make the caramelized shallots, slice  2or 3 shallots as thin as possible and saute them in a pan with olive oil and a little butter.  When they start to get color, add a salt and pepper.  Continue to saute and then add a teaspoon of sugar and at the very end a splash of balsamic.  Using a slotted spoon, remove to a plate covered with a paper towel.  I saved the remaining olive oil and butter and extra shallots to use as a pizza topping for tomorrow. Enjoy.