Butternut Squash Soup with Fried Garlic and Chili Oil

A little over a week ago, my laptop gave me the prohibitory sign when I tried to turn it on.  Now that's all it will do--show a gray screen with a circle with a slash through it, and one of those little timers that never stops turning.

I'm in the process of mourning the photos I lost and trying to scrape together money to buy a new computer.  Luckily, my school lent me a laptop to use in the interim--a giant, clunky monster of a PC, but so much better than nothing.  I've been comforting myself with this soup.

Like so many people this time of year, I've caught squash fever.  However, I'm not excited about playing up the sweetness of squash (at least not yet).  I want it savory and spicy.  I want everything spicy lately, because chili pepper is what's helping me stay warm as the seasons change.

This soup is simple to make, but the toppings make it look and taste beautifully complex.  Crispy slivers of garlic, bright droplets of chili oil, and the subtle sweetness of the butternut come together to create the perfect fall pick-me-up.  

And, unlike the many pieces of technology upon which we (sometimes reluctantly) rely, this soup will never give you the prohibitory sign and it will never lose your photos.  Soup is something you can count on.

Butternut Squash Soup with Fried Garlic and Chili Oil
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 1 hour 10 minutes

Ingredients:

For the soup:
1 butternut squash, halved, deseeded, peeled, and cut into large chunks
1 medium red onion, peeled and cut into sixths
1 tablespoon melted ghee or coconut oil
1 tablespoon maple syrup

1/2 teaspoon sea salt, plus extra to taste

1/4 teaspoon allspice
Freshly ground black pepper
1 cup chicken or vegetable stock
3 tablespoons coconut milk or heavy cream, plus extra for serving

For the fried garlic:

10 garlic cloves, peeled and thinly sliced into slivers

1/4 cup extra virgin olive oil

Pinch of sea salt

For the chili oil:

4 dried red Thai chilis, deseeded if desired, coarsely chopped
1/4 cup extra virgin oil

Preheat the oven to 300 degrees. Place the butternut squash and onion pieces on a baking dish in a single layer. Drizzle the ghee and maple syrup on top. Sprinkle on the salt, allspice, and a few grinds of black pepper. Toss with your hands to coat the vegetables evenly. Bake for one hour, until very tender.  (Note: I roasted my vegetables at 300 because I had other things in the oven that needed low heat.  If you're short on time, you should be able to roast at 425 for 30-40 minutes instead.)

Meanwhile, make the fried garlic. Place the garlic slivers and olive oil in a small saucepan over medium heat. Once you hear the oil begin to sizzle, start to stir. Continue stirring constantly until the garlic turns a very light golden brown. When that happens, turn off the heat and continue to stir until the oil is no longer sizzling. Remove the garlic with a fork or a slotted spoon and drain it on a plate lined with paper towels. You can discard the oil, or save it in the refrigerator for up to three days and use it in salad dressing or as a topping for roasted vegetables.

To make the chili oil, place the chilis and olive oil in a small saucepan over low heat. Once the mixture begins to sizzle, let it cook for one minute and then turn off the heat. Let cool, then pulse in a blender until the chilis are broken up into tiny pieces.

When the squash and onions are ready, transfer them to a blender along with any juices that have accumulated. Add the stock and blend until smooth. Transfer the soup to a medium saucepan over low heat and stir occasionally until it begins to bubble. Stir in the coconut milk. Taste and add additional salt and pepper if desired.

Ladle the soup into bowls. Top with a drizzle of coconut milk or cream, slices of fried garlic, and drops of chili oil to taste. Serve hot.

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