Ever notice how flavorful butternut squash can be? And yet it’s such a nuisance to cut (sometimes I can’t even do it myself) and peel. But this soup is worth the hassle.
If you’ve visited Costco lately, then you likely have seen their package (2 pounds) of cubed, peeled butternut squash. Yippee for me! The only thing is – once you buy it, you need to cook it within a few days. Once cut, the squash doesn’t keep forever. So, given that, buy yourself one and make this tasty soup. Trader Joe’s also carries (sometimes) a similar package of butternut squash. And occasionally I see it frozen at some regular grocery stores. Or, if you’ve got some good muscles, do buy the fresher whole squash and do it yourself! This came from a cooking class I went to recently (Tarla Fallgatter) but I found the recipe online from Food and Wine, and it’s credited to Dean Fearing.
I happened to have some fennel on hand, so with the butternut squash all ready to go, this soup was very easy to make. The squash is roasted in the oven for 20-30 minutes (until tender). Meanwhile, gently sauté onion, fennel and fresh ginger in butter. Add the squash and chicken stock (or vegetable stock if you’d prefer a vegetarian soup) and cook until everything is tender. The soup is pureed (by blender or immersion blender), then gently reheated with the addition of a small amount of heavy cream. Toast some pecans, chop them, whip up just a little bit of heavy cream, add a sprinkle of cayenne pepper (yes, really) and dollop those on top. Makes for a lovely taste and a lovely presentation too.
At right is a photo I took at the class – see the difference in color? When I made it myself, I had a couple of bulbs of fennel. I like fennel. So I decided to add one whole medium-sized fennel to this soup. It calls for half of one. And when I roasted the butternut squash, I likely didn’t roast it long enough – I cooked it through, but it adds a lot of flavor if you allow the butternut squash to caramelize. So, you’ll notice from the photo at the top, mine is a much lighter color – both from the lack of caramelization and from the addition of more fennel. But as for flavor – it was wonderful both times. The ginger – I probably added a bit more than called for and it was only mildly warm. One day I ate the soup cold (because I was just lazy) – it was wonderful! That’s the photo at top – I didn’t whip the cream, I just drizzled about a teaspoon of cream on top, then added the toasted pecans.
What’s good: the additions of the fennel and ginger give it a lovely nuanced flavor. And the topping just kind of puts in a higher realm. It would make a very nice company first course, or add a sandwich or salad and it would make a nice dinner too. The fresh ginger gives this soup just a little bit of heat – I liked that part. I really liked the texture of the soup – using an immersion blender I didn’t completely puree the soup (which was fine by me) so with the addition of the pecans, there was bit of crunch and the fennel didn’t completely disintegrate either. Lovely, really.
What’s not: nothing at all. It’s good all around.
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Gingered Butternut Squash Soup with Spicy Pecan Cream
Recipe By: Dean Fearing recipe, via Food & Wine (2007), and from Tarla Fallgatter (cooking instructor) who made slight changes to the original.
Serving Size: 6
2 3/4 pounds butternut squash — halved lengthwise and seeded
1/2 tablespoon extra-virgin olive oil
1/4 cup pecans — (rounded – about 1 ounce)
1 tablespoon unsalted butter
1/2 large onion — cut into 1/2-inch dice
1/2 small fennel bulb — cored and cut into 1/2-inch dice
One 3/4-inch piece of fresh ginger, peeled and finely diced (or more if you like the heat)
3 cups chicken stock
1 cup heavy cream — or light coconut milk
Kosher salt to taste
CREAM TOPPING:
1/3 cup heavy cream — chilled
1 dash cayenne pepper
A light drizzle of hazelnut oil on each serving (optional)
Note: when I made this I used more fennel (because I like fennel) but it will provide a stronger flavor. If you roast the whole squash, it will have a dark golden color. Baking the cubes won’t do that unless you roast it until it acquires that golden hue. That will also change the color of the soup. Adding more fennel lightens the color of the soup. The fennel is barely discernible in the taste profile if you use just 1/2 of a small fennel bulb. The ginger provides just a little hint of spicy heat.
1. Preheat the oven to 350°. 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. If baking already peeled and cubed squash, bake about 30-40 minutes until ender.
2. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
3. 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.
4. 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.
5. Working in batches, puree the squash soup in a blender until smooth. Season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream. Drizzle with hazelnut oil if desired and serve.
6. Make Ahead: The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup. Or freeze (without the topping) for longer storage. The original recipe included adding a little bit of lemon juice at the very end.
Per Serving: 339 Calories; 26g Fat (66.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 1111mg Sodium.

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