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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F | 2. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. | 3. Bake the squash for about 1 hour, or until very tender. | 4. Remove from the oven and let stand until cool enough to handle. | 5. Spoon the squash flesh into a large bowl; discard the skins. | 6. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool. | 7. In a large pot, melt the butter. | 8. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. | 9. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. | 10. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. | 11. Remove from the heat and stir in the coconut milk. | 12. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. | 13. In a medium bowl, beat the cream until soft peaks form. | 14. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt. | 15. Working in batches, puree the squash soup in a blender until smooth. | 16. Stir in the lemon juice and season with salt. | 17. Ladle 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. | 19. Reheat gently, adding a little chicken stock to thin the soup. | 20. 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. | 21. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	halved	seeded	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
pecan	3/4	cup		214.76	40.248000000000005	4.42	4.524
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
onion	1		cut	60.0	14.01	1.65	0.15
fennel bulb	1	halved	cored cut	-	-	-	-
ginger	1 1/2		peeled chopped	2.4	0.5331	0.0546	0.0225
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
coconut milk	14	ounces	unsweetened	912.8537	21.9879	9.0888	94.6193
heavy cream	3/4	cup	chilled	306.0	2.4659999999999997	2.556	32.472
hazelnut oil	1	teaspoon		39.78	0.0	0.0	4.5
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
kosher salt				-	-	-	-
lemon juice	1 1/2	1/2	bottled	5.0325	1.5784	0.0801	0.0549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.