Gingered Butternut Squash Soup With Spicy Pecan Cream

PROS

This soup is rich and flavorful, with a warm and comforting taste that is perfect for a cold day.

The spicy pecan cream topping adds a delicious crunch and heat to the dish.

CONS

This recipe requires some prep work before making the soup, including roasting the squash and toasting the pecans.

The soup is high in fat and calories due to the use of coconut milk and heavy cream.

HEALTH & BENEFITS

Butternut squash is a rich source of vitamin A, which is important for maintaining healthy vision and skin. It also contains potassium, which can help regulate blood pressure.
Ginger is known for its anti-inflammatory properties and can help with digestion and immunity. Pecans are a good source of healthy fats and can help reduce the risk of heart disease.

	2 large butternut squash , halved lengthwise and seeded
	1 tablespoon extra virgin olive oil
	3/4 cup pecans
	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
	1 1/2 inches fresh ginger , peeled and finely chopped ( one 1-1/2-inch piece )
	6 cups chicken stock
	14 ounces 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 ( not the bottled stuff )

1.	Preheat the oven to 375°F.
2.	Brush the cut side of the butternut squash with 1 tablespoon of olive oil and place the squash halves, cut side down, on a baking sheet.
3.	Roast the squash in the oven until it is tender and the flesh can be easily pierced with a fork, about 45-50 minutes. Let the squash cool.
4.	Meanwhile, place the pecans on a baking sheet and roast in the oven for about 10 minutes or until fragrant and lightly toasted.
5.	In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, fennel, and ginger and cook until the vegetables are soft and translucent, about 10-12 minutes.
6.	Scoop the flesh out of the roasted butternut squash and add it to the pot along with the chicken stock and coconut milk. Simmer the soup over medium heat for about 15 minutes, stirring occasionally.
7.	Blend the soup in batches until smooth using a blender.
8.	In a small saucepan, whisk together the chilled heavy cream, hazelnut oil, cayenne pepper, and a pinch of salt until it forms soft peaks.
9.	Serve the soup hot with a dollop of spicy pecan cream and a sprinkle of fresh lemon juice on top.

Gingered Butternut Squash Soup With Spicy Pecan Cream

A warm and comforting gingered butternut squash soup with a spicy pecan cream topping

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