Sunday, November 21, 2010

Gingered Butternut Squash Soup


Spicy Pecan Cream
by Dean Fearing


2 large butternut squash (5 1/2 pounds) halved lengthwise and seeded

1 tabelspoon of extra virgin olive oil

3/4 cups of pecans (2 ounces)

2 tablespoons of unsalted butter

1 large onion, cut into 1/2 inch dice

1 small fennel bulb - halved, cored and cut into 1/2 inch dice

One 1 1/2 inch fresh piece of ginger, peeled and finely chopped

6 cups of chicken stockOne 14-ounce can of unsweetened coconut milk

3/4 cup of chilled heavy cream

1 teaspooon hazelnut oil

1/8 teaspoon of cayenne pepper

Kosher Salt

1 1/2 tablespoons of freshly squeezed lemon juice


Preheat the oven to 350 degrees. Rub the cut sides of the squash