FOR THE SQUASH SOUP
4 cups buttercup squash, cut into chunks
1 large yellow onion, diced
4 cloves garlic, minced
4 cups vegetable stock
3 chipotle chilis in adobo
1 tablespoon cumin, toasted and ground
2 bay leaves
1/4 cup olive oil
Salt to taste
FOR THE PICKLED SHALLOTS
1 cup red wine vinegar
1/4 cup sugar
1/4 cup salt
1. Preheat the oven to 350 degrees Fahrenheit.
2. Begin by peeling the buttercup squash until the thick skins are removed. Remove the seeds and stringy flesh. Dice the squash into medium-sized chunks.
3. In a large mixing bowl, toss the squash with olive oil and salt.
4. Place on a lined baking tray and roast until slightly browned and tender.
5. Clean and dice the yellow onion, medium dice.
6. Mince garlic.
7. In a six-quart pot, sauté together the bay leaf and yellow onion, adding the garlic last.
8. Add ground cumin, chipotle in adobo, and sauté for two minutes, bringing out all the flavor in the spices.
9. Add roasted squash and add vegetable stock.
10. Bring the pot to a boil, and once boiling reduce to a simmer for 20 minutes.
11. Season the soup with salt to taste.
12. Remove the bay leaf and blend until smooth.
1. In a medium metal mixing bowl, combine cinnamon, cranberries, nutmeg, and pepitas with a tablespoon of olive oil and a pinch of salt. Mix until well incorporated and pour onto a lined sheet pan. Bake at 350 degrees for 10 minutes and cool to room temperature.
2. Slice the shallots into thin rings about an eighth of an inch thick. In a small sauté pan, combine red wine vinegar, salt, and sugar. Bring the mixture to a boil and remove from the heat.
3. A spoonful of crema (or substitute sour cream) on the top of this soup is a great way to add an extra layer of flavor and acidity to the finished dish.
Place hot soup in a bowl and top with pickled shallot, toasted pumpkin and cranberry crunch, and finish with a dollop of crema.