Enjoy this next Thanksgiving recipe for our Thanksgiving Dish Contest!
Roasted Shallot and Butternut Squash Soup Topped with Red Beet Crisps
1 large beet, peeled
1 cup vegetable oil
Flaked sea salt
Butternut Squash Soup
2 tablespoons unsalted butter
2 cups shallots, peeled and halved
4 cloves garlic, peeled
2 large butternut squash, peeled and cut into 1-inch dice
4 tablespoons maple syrup, plus extra if needed
1/2 teaspoon ground allspice
Pinch freshly grated nutmeg
3 cups vegetable stock, canned or homemade
1/2 cup heavy cream
1 sprig thyme, stem removed
Freshly ground black pepper
For the Beet Crisps
1. With a mandolin (or a potato peeler if you don’t have a mandolin), slice beet very thinly. In a thick-bottomed pan or cast iron skillet, heat oil to 350 degrees. (A small piece of bread dropped into the oil should float to the surface almost immediately and brown within 45 seconds.)
2. Preheat oven to 180 degrees. Deep fry small batches of beet slices until slightly browned at the edges. Remove with a slotted spoon and drain on paper towels. Season with sea salt.
3. Place on a baking sheet in oven to dry out for an hour or so, or leave overnight in a warmed oven that has been turned off.
For the Butternut Squash Soup
1. In a thick-bottomed soup pot, heat butter over medium-low heat. Add shallots and garlic.
2. Cook very slowly, stirring gently, until vegetables are golden brown.
3. Add squash, 4 tablespoons of maple syrup, allspice, and nutmeg.
4. Cook slowly, covered, until squash begins to soften and all the vegetables are coated in syrup.
5. Add stock and cream and bring to a light simmer. Add thyme and season with salt and pepper. Adjust with more maple syrup if required.
6. Let cool slightly and purée in batches in blender. Return to the pot and check the seasoning once more.
7. Serve in bowls and sprinkle with beet crisps just before serving.