Butternut Squash Soup With Pecans Recipes

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.

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:

• 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!