Gingered Butternut Squash Soup
Fresh flavors of the fall season, combined with a spicy pecan cream. Perfect with a slightly sweet Maize Valley Vignoles.
- 2 large butternut squash
- 1 Tbl olive oil
- 3/4 cup pecans
- 2 Tbl butter
- 1 large onion diced
- 1 small fennel bulb cored, diced
- 1, 1 1/2 piece ginger peeled and dicked
- 6 cups chicken stock
- 1, 14 oz can coconut milk, unsweetened
- 3/4 cup heavy cream
- 1 tsp hazelnut oil
- 1/8 tsp cayenne pepper
- 1 1/2 Tbl lemon juice
Preheat oven to 350. Stab squash with knife, place on baking sheet and roast for about 1 hour until soft. Allow to cool, remove peel and seeds and discard.
Toast pecans for about 8 minutes until browned. Let cool.
In a large pot, melt butter, add onion, fennel and ginger and cook until softened. Add squash and chicken stock, cover and simmer about 20 minutes. Uncover and cook until squash falls apart for about 10 minutes. Remove from heat and stir in coconut milk. Puree with either an immersion blender, or in small batches in a regular blender.
Meanwhile, in food processor, pulse pecans until they are finely chopped. In medium bowl beat cream until soft peaks form. Fold in pecans, hazelnut oil, and cayenne pepper. Season to taste with salt.
Ladle soup into bowls and top with dollop of cream – serve.