CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup is a rich, sweet and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!
Provided by Echo Blickenstaff
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
- Pour all the contents of the pot into a blender. Puree until mixture is smooth.
- Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
- Pour the contents of blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.
Nutrition Facts : Calories 327 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 149 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM
Dean Fearing loves the holiday feel of butternut squash, especially when it's cooked with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are in Texas." Recipe by Dean Fearing from Dean Fearing's Dallas Thanksgiving. F&W Magazine, 11/07 edition.
Provided by Manami
Categories Coconut
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- *The soup can be refrigerated for up to 2 days.
- Reheat gently, adding a little chicken stock to thin the soup.
- Serve with a fruity, aromatic Viognier will have enough body to stand up to this rich soup. The 2006 Becker Vineyards Texas Viognier would be terrific; or consider the peachy 2006 Stags' Leap Viognier from Napa Valley, an easier-to-find alternative.
- Enjoy!
Nutrition Facts : Calories 350, Fat 22.6, SaturatedFat 11.9, Cholesterol 29.1, Sodium 200.6, Carbohydrate 35.6, Fiber 6, Sugar 7.8, Protein 7.3
BUTTERNUT SQUASH WITH ONIONS AND PECANS
A new twist on a squash dish! Can be made 4 hours ahead.
Provided by Christine L.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 6
Steps:
- Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g
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- 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.
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