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1
Preheat the oven to 350F
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2
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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3
Bake the squash for about 1 hour, or until very tender.
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4
Remove from the oven and let stand until cool enough to handle.
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5
Spoon the squash flesh into a large bowl; discard the skins.
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6
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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7
In a large pot, melt the butter.
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8
Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.
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9
Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
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10
Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.
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11
Remove from the heat and stir in the coconut milk.
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12
Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
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13
In a medium bowl, beat the cream until soft peaks form.
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14
Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
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15
Working in batches, puree the squash soup in a blender until smooth.
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16
Stir in the lemon juice and season with salt.
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17
Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
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18
*The soup can be refrigerated for up to 2 days.
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19
Reheat gently, adding a little chicken stock to thin the soup.
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20
Serve with a fruity, aromatic Viognier will have enough body to stand up to this rich soup.
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21
The 2006 Becker Vineyards Texas Viognier would be terrific; or consider the peachy 2006 Stags Leap Viognier from Napa Valley, an easier-to-find alternative.
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22
Enjoy!
