Spicy Butternut Squash Soup with Fried Shallots

When a girl wants spicy, a girls gotta have spicy! I woke up to a blanket of snow Friday morning. Since I work at an alternative high school I get very excited when I see snow. It usually means one of two things. A two hour delay, or closing. Bummer, they called for a two hour delay..I was pissed! I decided to turn the day in to a closing and stay home and make soup. No one knows I blog at work so shhhhhhh. I built a nice fire, stayed in my PJ's (new leopard print snuggie wrapped around me) and made this delicious, very spicy soup. Warning folks, the crispy fried shallots are quite addictive. They are so easy to make, and even easier to eat. By the time the soup was done, I had to make another batch. Even if your not into spicy soups, do try to make the shallots, they have become my latest food addiction.

• Vegetable oil


• 1 garlic clove chopped


• 3 or 4 (if you like heat) tablespoons of red pepper paste


• 1 13.5 oz can of coconut milk


• 1 tablespoon fish sauce


• zest and juice of 1 lime


• 1 tablespoon of sugar


• 1 to 1 /2 cups chicken or vegetable stock


• 1 pound of butternut squash cut into small pieces about 3/4 inch


• all purpose flour


• 6 shallots sliced very thinly


• salt to taste cilantro for garnish

In a large sauce pan heat 2 tablespoons of oil. Add the garlic and cook until lightly brown. Mix in the red pepper paste. Cook for 4 to 5 minutes, continue stirring. Add the fish sauce and coconut milk. Add the lime juice, zest, sugar and stock. Simmer for about 5 minutes. Reduce the heat and add the diced butternut squash. Cook for about 25 minutes till squash is tender, not mushy. Now, while the soup is simmering lets talk about those delectable fried shallots. Place about 3 tablespoons of flour in a small bowl. Try to separate the shallots into rings as you toss and coat them in flour. In a small heavy saucepan heat about an inch of oil. When the oil is hot add 1/2 the shallots, cooking till golden. Cook second batch, drain on paper towels and sprinkle with salt. I left mine in the oil for about 10 seconds too long, your shallots should be slightly more golden and less burnt looking than mine. Once the squash is tender, the soup is done. Season with salt, I added a little more broth towards the end as I like my soup a little thinner. Serve soup in bowls garnished with fried shallots and cilantro.