Alanna Masterson, LA-based actor and mom, thinks of cooking as her favorite form of therapy and this soup as the ultimate form of comfort. While she usually eyeballs and improvises with some helping hands from her daughter Marlowe, she graced us with this roasted acorn squash soup and her delicious shallot oil to try out for ourselves. Enjoy.
Prep Time: 10 min
Cook Time: 60 min
- 3 acorn squash
- 3 white onions, diced
- 1 bulb of fennel, diced
- 6 small shallots, diced
- 3 small shallots, sliced
- 4 cups vegetable stock
- 1 cup full fat coconut milk
- Salt and pepper to taste
- Olive oil
Preheat oven to 400ºF and roast squash in oven for 45 minutes or until tender. In the meantime, dice the onion, fennel, and shallots and set aside.
Once the squash cools, remove the flesh from the skin of the squash using a spoon. Discard skin and set flesh aside.
In a Stock Pot, heat 2 tbsps of olive oil over medium high heat. Sauté the onions, fennel, and the diced shallots until tender, about 6-8 minutes. Season with salt and pepper. Add the stock and coconut milk and stir well. Bring to a boil and then reduce heat and simmer for 15 minutes.
Working in batches, blend the roasted squash and the onion and stock mixture and return the puree to the Stock Pot. Cook over low heat until warm.
To create a fragrant shallot oil and crisps, add about a half a cup of olive oil to your Essential Pan with the remaining sliced shallots to create a fragrant oil. Fry them on medium-low heat for 12-15 minutes until nice and crispy.
Spoon the soup into serving bowls. Use the shallots and pomegranates for garnish, drizzle a little oil on top of your soup, and save the rest for dressing. Enjoy!