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Gingered Butternut Squash Soup With Spicy Pecan Cream

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Food.com
Related tags
soups gluten free low carb thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
288
FAT
74%
CHOL
15%
SOD
14%

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Ingredients for 12 servings

1 large onion , cut into 1/2-inch dice

3/4 cup chilled heavy cream

1 1/2 inches fresh ginger , peeled and finely chopped (one 1-1/2-inch piece)

1 1/2 tablespoons fresh lemon juice (not the bottled stuff)

1 small fennel bulb , halved cored and cut into 1/2-inch dice

2 large butternut squash , halved lengthwise and seeded (5 1/2 pounds)

2 tablespoons unsalted butter

3/4 cup pecans (2 ounces)

6 cups chicken stock

1 teaspoon hazelnut oil

1/8 teaspoon cayenne pepper

14 ounces unsweetened coconut milk (1 can)

kosher salt

1 tablespoon extra-virgin olive oil

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