Butternut Squash Soup With Cinnamon Whipped Cream And Fried Shallots Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1056
FAT
187%
CHOL
127%
SOD
18%

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Ingredients for 4 servings

Olive oil

Peanut or other neutrally flavored oil, for frying

2 quarts chicken or vegetable stock

1 large russet potato, peeled and cut into 1- inch cubes

2 large shallots

1/2 teaspoon ground cinnamon

1 orange, cut in 1/2

1 large onion, cut into 1/2-inch dice

1 cup all-purpose flour

2 ribs celery, cut into 1/2-inch dice

1 large or 2 small carrots, peeled and cut in 1/2-inch dice

2 bay leaves

2 cups white wine

1 large butternut squash, peeled and cut into 1-inch cubes

1 cup heavy cream

Kosher salt

1 bundle thyme

2 cloves garlic, smashed and finely chopped

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