Gingered Butternut Squash Soup With Spicy Pecan Cream

2 faves
More from this source
Food & Wine


Add a comment


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 bulb—halved, 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

You might also like

Jalapeño-Ginger Butternut Squash Soup
Butternut Squash Soup With Miso And Coconut
Curry Ginger Butternut Squash Soup
Cooking Light
Butternut Squash Soup And Chicken Meatballs
Juls' Kitchen
Spiced Butternut Squash Soup
Calypso Butternut Squash Soup
Creamy Butternut Squash With Cinnamon Soup
Bourbon Apple Butternut Squash Soup With Roaste...
Food Republic
Spiced Butternut Squash And Apple Soup
Whole Living
Butternut Squash Soup
My Baking Addiction