Gingered Butternut Squash Soup with Spicy Pecan Cream

Name: Gingered Butternut Squash Soup with Spicy Pecan Cream
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 2 kilograms large butternut squash , halved lengthwise and seeded; 0 teaspoons cayenne pepper; 1 liters chicken stock; 1 small fennel bulb—halved, cored and cut into 1/2-inch dice; 2 inches fresh ginger, peeled and finely chopped; 1 teaspoon hazelnut oil; 177 milliliters chilled heavy cream; 12 servings Kosher salt; 2 Tbsps fresh lemon juice; 1 Tbsp extra-virgin olive oil; 1 large onion, cut into 1/2-inch dice; 57 grams 3/4 cup pecans; 2 Tbsps unsalted butter; 397 grams unsweetened coconut milk

Gingered Butternut Squash Soup with Spicy Pecan Cream is A mixture of butternut squash, cayenne pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Preheat the oven to 35

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Oven

Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.

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Olive Oil

Squash

Dry Seasoning Rub

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Baking Sheet

Bake the squash for about 1 hour, or until very tender.

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Squash

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Oven

Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.

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Squash

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Bowl

Oven

In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.

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Pecans

Toast

Nuts

In a large pot, melt the butter.

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Butter

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Pot

Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.

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Fennel

Ginger

Onion

Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.

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Chicken Stock

Squash

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Pot

Remove from the heat and stir in the coconut milk.

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Coconut Milk

Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.

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Cayenne Pepper

Pecans

Hazelnut Oil

Cream

Salt

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Food Processor

Bowl

Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Ingredients you will need

Lemon Juice