Simple Butternut Squash Soup with Toasted Pecans
Fall is H E R E! To celebrate, I’ve got a brand new soup recipe from my recent “3 best soups for fall” video!
This creamy butternut squash soup has a hint of spice, that paired with the crunchiness of the roasted pecans is just what you need for your first cozy fall weekend!
You will need:
For the soup:
3 Tablespoons Butter
1 butternut squash (peeled & diced into small pieces)
1 onion diced
3 cloves garlic minced
5 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon Cayenne Pepper
1 Teaspoon Cinnamon
Salt & pepper to taste
For the pecans:
1 cup chopped pecans
3 Tablespoons butter
4 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
Directions:
To begin, sauté your onions in a preheated Dutch oven with butter until softened on medium heat, about 4-5 minutes. Add cayenne, salt/pepper, & cinnamon.
Add in your garlic & cook for an additional minute.
Add peeled & diced butternut squash to Dutch oven & 6 cups of chicken broth.
Bring to a boil & boil for 8-10 minutes until squash is beginning to soften. Turn heat down to a simmer & let simmer for an additional 15 minutes until squash is fork tender.
Take soup completely off heat & let cool down considerably.
For the pecans:
While your soup is cooling, heat a cast iron skillet on medium heat.
Add butter, brown sugar, & spices to cast iron & stir until well mixed.
Add in chopped pecans & mix well, letting the pecans toast for about 5 minutes. You want to watch them closely & stir often so they don’t burn!
Pour toasted pecans out on a parchment papered cookie sheet & let cool.
Once your soup is cool enough, use an immersion blender or put into your food processor & purée. Add in your whipped cream(you can use more or less for a thicker or creamier consistency).
Add soup back into your Dutch oven & reheat on low heat for a few minutes until desired temperature.
Serve with toasted pecans on top, a heavy cream drizzle or dollop of sour cream, & enjoy!
Happy first day of fall my friends!
Comments
Post a Comment