Roasted Squash Soup with Crispy Shallots and Dill Yogurt

December 08, 2021

This simple and classic soup is sure to warm you up this winter season! Crispy shallots add a savory crunch, and a delightful herby yogurt gives this dish a bright moment. Use a few large pinches of freshly toasted and ground black pepper for the best results. 

Serves 4

Ingredients

4 cups water

1 butternut squash, peeled and cut into big chunks

1 onion, chopped

2 cloves garlic, minced

1 Tbsp. red wine vinegar 

Olive oil 

Salt

pepper

¼ cup yogurt 

2 Tbsp. dill, chopped

1 pinch salt 

2 shallots, sliced thinly

Vegetable oil 

Directions

1. Preheat the oven to 400°F
2. In a large bowl, coat the squash in a few glugs of olive oil and salt. 
3. Place the squash on a sheet tray lined with parchment and roast until soft and brown, about 30-45 minutes.
4. In a dutch oven or heavy bottomed pot, heat another 2 Tbsp. of olive oil on medium high heat. 
5. Add the onions and garlic, and stir until translucent.
6. Add the cooked squash, and 4 cups of water. 
7. Let the water come up to a simmer. 
8. With an immersion blender, or alternatively in a blender in batches, blend the soup until it is a smooth puree. Add more water if necessary. 
9. Return the soup to the stove and bring up to a simmer. If it is thick, add another cup or two of water. 
10. Add salt, red wine vinegar, and lots of fresh pepper. Taste, and add another swirl of olive oil if it needs some more richness. 
11. To fry the shallots, heat the vegetable oil in a saucepan. 
12. Line a plate with paper towels to place the shallots once they are done. 
13. Once the oil is hot, add the shallots and stir, making sure they are evenly submerged in the oil. 
14. Fry until golden brown and remove from the oil. Place the crispy shallots on the paper towels to remove any excess oil. 
15. Stir together dill, yogurt, and salt. 
16. Serve the hot soup with a few pinches of fried shallots and a heaping tablespoon of yogurt. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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