Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots

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looked good on the show, but found the orange really overpowered the soup. I love butternut squash, but couldn't eat this.. sorry Ann

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I made this soup last night as I love butternut squash and am always looking for a new way to cook it. I followed this recipe almost! Instead of using a whole russet potatoe, I used half sweet potatoe and half russet potatoe. I didn't have freash thyme so I used the dried and it was just fine! I also used vegetable broth and didn't use as much liquid, only 6 cups. It was really good and the little onion ring shallots were perfect! I was too lazy to do the whip cream so I used sour cream instead. My husband loved it!

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I was thrilled to see Anne make this soup right as all of the various squashes were hitting the supermarket. The soup was perfect and delicious and everything that I hoped it would be. However I did learn a few things after trying this recipe out. First of all, after trying to puree the soup with a hand held blender for five minutes I came to the conclusion that my basic immersion blender was never going to puree this soup to the right consistency so I had to bring out the blender (and it took me 7 batches in the blender b/c this recipe makes so much soup. I went all the way and made both the fried shallots and the cinnamon whipped cream. I must say, as great as the toppings were I don't think they were worth the hassle of having all those extra dishes to clean! Today when I reheated the leftovers I just used raw slices of shallot, a splash of cream (could be creme fraiche, sour cream, whatever you have on hand, a dash of cinnamon, plus my own little addition of some chopped glazed walnuts, and the taste was pretty much the same as when I went all out but without all the mess to deal with.

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This is so easy and I got rave reviews from young and old alike who had never had squash soup. I left out the cinnamon but the sour cream is a must have topper!