2 hrs 55 mins
2 hrs 15 mins
Dean Fearing loves the holiday feel of butternut squash, especially when it's cooked with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are in Texas." Recipe by Dean Fearing from Dean Fearing's Dallas Thanksgiving. F&W Magazine, 11/07 edition.
My Private Note
Units: US | Metric
- 2 large butternut squash, halved lengthwise and seeded (5 1/2 pounds)
- 1 tablespoon extra virgin olive oil
- 3/4 cup pecans (2 ounces)
- 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 (1 can)
- 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)
- 1Preheat the oven to 350°F
- 2Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.
- 3Bake the squash for about 1 hour, or until very tender.
- 4Remove from the oven and let stand until cool enough to handle.
- 5Spoon the squash flesh into a large bowl; discard the skins.
- 6In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
- 7In a large pot, melt the butter.
- 8Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.
- 9Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
- 10Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.
- 11Remove from the heat and stir in the coconut milk.
- 12Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
- 13In a medium bowl, beat the cream until soft peaks form.
- 14Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
- 15Working in batches, puree the squash soup in a blender until smooth.
- 16Stir in the lemon juice and season with salt.
- 17Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
- 18*The soup can be refrigerated for up to 2 days.
- 19Reheat gently, adding a little chicken stock to thin the soup.
- 20Serve 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.
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Nutritional Facts for Gingered Butternut Squash Soup With Spicy Pecan Cream
Serving Size: 1 (437 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 350.0
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 11.9 g
- Cholesterol 29.0 mg
- Sodium 200.5 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 5.9 g
- Sugars 7.7 g
- Protein 7.2 g
The following items or measurements are not included: