Creamy Roasted Butternut Squash Pecan Soup

Baked squash & garlic pulp are pureed and combined with chicken broth & whipping cream. A puree of toasted pecans and broth is sieved and added for flavor.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 6 oz pecans
• 1 to 2-lb butternut squash, cut in half lengthwise; seeds and pulpy center removed
• 3 Tbsp olive oil, divided
• 1 cup hot water
• 6 large garlic cloves, separated and unpeeled
• 3 cups reduced-sodium chicken broth, divided
• 1/2 cup heavy whipping cream
• Salt and freshly ground pepper, to taste
• Garnish:
• 1/3 cup creme fraiche or sour cream
• 2 tsp finely chopped parsley
• 2 tsp chopped pecans

Method

Preheat oven to 350 F. Place pecans on a baking sheet and toast in the oven about 10 minutes, checking from time to time to prevent burning, and stirring occasionally; set aside. Leave oven preheated to 350 F. Brush the inside of the squash with about 1 Tb. of the olive oil and place it cut-side down in a glass baking dish. Pour water and remainder of oil around squash in the baking dish along with garlic cloves; bake for 1 to 1 1/2 hours, or until the squash is soft. While squash is roasting, in a food processor bowl with metal blade, place the pecans and 1/2 cup of the chicken broth. Turn the processor on and, with the motor running, add the additional broth until you have a creamy consistency. (The mixture will absorb the broth.) Pass the pecan-broth mixture through a sieve into a large saucepan. Remove squash from oven and cool until it can be handled. Scrape the flesh of the squash into the bowl of the food processor. Squeeze the garlic cloves and add the garlic pulp to food processor with squash. Process the squash mixture about 30 seconds, or until no lumps remain. Add squash-garlic mixture to mixture in the saucepan, along with any remaining chicken broth. Bring to a simmer over medium heat and heat through. Stir in the cream and season to taste with salt and pepper; ladle into bowls. Garnish each serving with creme fraiche or sour cream, chopped parsley and chopped pecans.

Notes: This classic butternut squash soup adds the dimension of pecan flavor to it. Perfect for chilly autumn days.

Number of servings: 6

Submitted By: p.a.harmon
View all recipes by this user