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Gingered Butternut Squash Soup With Spicy Pecan Cream

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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 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

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