Gingered Butternut Squash Soup With Spicy Pecan Cream
Gingered Butternut Squash Soup With Spicy Pecan Cream
From Food and Wine
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
Directions
- Preheat the oven to 350°F.
- 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.
Serves 12.
Make ahead: The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.
Information
- Category
- Soups/Stews, Cream
- Cuisine
- North American