Butternut Squash Soup (food & wine)

Serve with spicy pecan cream

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes

by Kconnelly55

Ingredients

5 1/2 pounds Halved & seeded

1 tablespoon

3/4 caup Chopped & toasted #3

2 tablespoon Unsalted

1 peeled and chopped

1 Halved, cored & chopped

1 1/2 Inch

6 Cups

14 ounce

3/4 Cup Chilled

1 teaspoons

1/8 teaspoon

Pinch

1 1/2 tablespoons

Directions

Oil squash, bake face down at 350 for 1 hour Toast pecans In soup pot, melt butter Add onion, fennel, ginger for 8 minutes Add squash flesh & stock, cover, simmer 20 minutes Uncover & continue to cook for 10 min more Remove from heat & add milk Purée Stir in lemon juice & salt to taste TOPPING Beat cream to soft peaks Fold in pecans, hazelnut oil, cayenne pepper & salt

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