Butternut Squash Soup With Pecans Recipes

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Steps:

• Preheat oven to 375°F.
• Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
• In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
• In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
• Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.
• To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.
• Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg.

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.