CREAMY BUTTERNUT SQUASH SOUP WITH ROSEMARY AND SPICED PECANS

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You may be asking yourselves. What did Linda do with the other half of that butternut squash? I have an answer. Soup! This is beautifully orange, warming and plain great.. and you should try it. Really good served cold (in a shooter glass topped with some cayenne pepper) or warm (in Grandma’s holiday soup bowl). Oh and you can pull out your frozen margarita maker. I mean blender.

INGREDIENTS

1 Tbsp. oil
1/2 medium Butternut Squash(about 2 Cups), peeled, seeded and chopped into chunks
1-2 inch knob of fresh Ginger, peeled
1 large Leek or Onion, peeled and chopped into chunks
1 Cinnamon stick
1 sprig of fresh Rosemary
3-4 Cups Water, chicken or vegetable stock
Dash salt and pepper
Almond or coconut milk (for thinning out the soup)
1/2 C Pecans
1 Tbsp Honey, warmed
1 tsp. Oil, melted
1/4 tsp Cinnamon, ground
1/4 tsp Cumin, ground
1/4 tsp Chili, ground

PREPARATION

Place a stock pot over medium high heat.

Add oil, squash, ginger, onion, cinnamon stick, rosemary and stir constantly for 1-2 minutes until you can smell the cinnamon and rosemary.

Pour in stock or water, salt and pepper.

Increase heat to high and bring to a boil.

Reduce heat to a simmer, cover and cook for 20 minutes.

Meanwhile, prepare the nuts.

Heat a small saute pan over medium heat.

Add honey and oil.

Add pecans and shake pan constantly until the nuts are coated with mixture.

Add cinnamon, cumin and chili powders and continue shaking pan.

Remove from heat and pour nuts onto a wide dish lined with wax paper or parchment to cool.

If they stick together, use a couple of forks to separate them.

*Your soup is ready!*

Carefully remove rosemary and cinnamon stick. Discard.

Ladle your soup into the blender–only filling halfway; puree it in batches.

Use the almond or coconut milk (full fat) to desired consistency.

Top with cooled nuts and a few rosemary leaves. Gorgeous!

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