Gingered Butternut Squash Soup With Spicy Pecan Cream Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

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!

Steps:

• In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender purée the soup with the remaining 1/2 cup water and stir in the parsley and salt and pepper to taste.

Steps:

• 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. MAKE AHEAD The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.