In celebration of all things fall, I decided to make my squash soup. Soups are one of my favorite foods to eat this time of year. They are easy to make and you can let them cook for a while. Whenever I have no obligations for the day, I will take a couple of hours to make a soup. I love having the aromas from the spices fill my apartment.
A little less than a year ago, I made the first version of this soup. I was very proud of it but I forgot to write down the recipe. I’ve made it about five times since then and each time the soup took on a new flavor. Sometimes it was too sweet or there was way too much cinnamon. One time, I made a vegetable broth into the soup, put way too much salt in the broth and the soup turned out very salty and almost inedible. When I made the new version of this soup, I decided that I would take my time, record every part of the recipes and take lots of pictures in case I forgot a step.
One of my favorite ingredients in this recipe are the shallots. When I saw them in the grocery store, I was kind of skeptical about buying them. I wasn’t too sure about the flavor, especially since I used red onions in the previous versions. Adding the shallots to the recipe really added to the natural sweet flavors of the squash. Also, roasting the squash before hand made a huge difference in flavor.
In my opinion, this has to be the best version of my soup. It is not too sweet and is very aromatic. I think that it shows how much I have improved as a chef, and how much more I need to learn.