Butternut Squash Soup with Crispy Shallots and Bacon

Preparation Method

1. Preheat Wolf Gourmet oven to Roast 400°F. In the baking pan, toss together half of the diced bacon, all of the squash and onion, olive oil and 1 teaspoon kosher salt. Roast until squash is tender, 25-30 minutes. Set aside.
2. Heat a medium skillet over medium heat. Add remaining half of the diced bacon and cook until well-browned and crispy, about 8 minutes. Transfer to a plate lined with paper towels. Set aside.
3. In a small saucepan, heat 1 cup of canola oil over medium-high heat until it registers 275°F on a deep-fry thermometer. Add the shallots and cook until golden brown, about 5 minutes. Transfer the shallots to a plate lined with paper towels. Set aside.
4. Add chicken broth, heavy cream, sage, thyme, remaining ½ teaspoon kosher salt, black pepper and crushed red pepper in the order listed to the Wolf Gourmet blender. Add the roasted vegetable mixture. Select Soup setting and press start. Once the cycle finishes, serve immediately with reserved crispy shallots and bacon.

Products Used in this Recipe

High-Performance Blender

Pro-Performance Blender

Elite Countertop Oven with Convection