| 1 | tb | Butter |
| 1 | sm | Onion, peeled and diced |
| 2 | | Garlic clove(s) peeled and chopped |
| 1 | sm | Butternut squash, peeled seeded and diced |
| 2 | sm | (or 1 large) acorn squash peeled, seeded, diced |
| 2 | lg | Turnips, peeled and diced |
| 2 | | Carrots, peeled cut in 1" rounds |
| 1 1/2 | c | Chicken stock |
| 1/2 | ts | Dried thyme |
| 1 | | Bay leaf |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Grated nutmeg |
| 1/4 | ts | Ground ginger |
| 1 | pn | Cayenne pepper |
| 1 | pn | Allspice |
| 1 | ts | Kosher salt |
| | Freshly ground pepper |
| | Lemon juice |
| 1/2 | c | Heavy cream or |
| 2 | tb | Butter (opt) |
| | SHALLOTS |
| 3 | lg | Shallots |
| | Vegetable oil or olive oil for frying |
| | Salt to taste |
