Gingered Butternut Squash Soup with Spicy Pecan Cream Recipe

Name: Gingered Butternut Squash Soup with Spicy Pecan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded; 1 tablespoon extra-virgin olive oil; 3/4 cup pecans (2 ounces); 2 tablespoons unsalted butter; 1 large onion, cut into 1/2-inch dice; 1 small fennel bulbhalved, cored and cut into 1/2-inch dice; One 1 1/2-inch piece of fresh ginger, peeled and finely chopped; 6 cups chicken stock; One 14-ounce can of unsweetened coconut milk; 3/4 cup chilled heavy cream; 1 teaspoon hazelnut oil; 1/8 teaspoon cayenne pepper; Kosher salt; 1 1/2 tablespoons fresh lemon juice

Servings: persons

2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulbhalved, cored and cut into 1/2-inch dice
One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper
Kosher salt
1 1/2 tablespoons fresh lemon juice

1
Preheat the oven to 350.
2
Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.
3
Bake the squash for about 1 hour, or until very tender.
4
Remove from the oven and let stand until cool enough to handle.
5
Spoon the squash flesh into a large bowl; discard the skins.
6
In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
7
In a large pot, melt the butter.
8
Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.
9
Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
10
Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.
11
Remove from the heat and stir in the coconut milk.
12
Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
13
In a medium bowl, beat the cream until soft peaks form.
14
Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
15
Working in batches, puree the squash soup in a blender until smooth.
16
Stir in the lemon juice and season with salt.
17
Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

1354

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded, 1 tablespoon extra-virgin olive oil, 3/4 cup pecans (2 ounces), 2 tablespoons unsalted butter, and more.

Yes, Gingered Butternut Squash Soup with Spicy Pecan Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Butternut Squash Soup with Spicy Pecan Cream

How did you like this recipe?

Frequently Asked Questions