Butternut Squash Soup W/ Pecan Cream
2014-10-06 06:23:57
Serves 4
A great rendition of the classic butternut squash soup. One that will move your tastebuds and enlighten your inner cook!
Prep Time
40 min
Total Time
2 min
Nutrition Facts
Serving Size
398g
Servings
4
Amount Per Serving
Calories 578
Calories from Fat 470
% Daily Value *
Total Fat 55g
85%
Saturated Fat 31g
157%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 54mg
18%
Sodium 339mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 5g
Protein 10g
Vitamin A
12%
Vitamin C
13%
Calcium
8%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
- 1/2 tablespoon extra-virgin olive oil
- 3/4 cup pecans (2 ounces)
- 1 tablespoons unsalted butter
- 1/2 large onion, cut into 1/2-inch dice
- 1/2 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
- 3 cups chicken stock
- One Half 14-ounce can of unsweetened coconut milk
- 1/2 cup chilled heavy cream
- 1/2 teaspoon hazelnut oil
- 1/16 teaspoon cayenne pepper
- Kosher salt
- 3/4 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
- In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
- In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
- Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
- Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
Elite Cuisine Cooking http://www.elitecuisinecooking.com/
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