Food recipes
Butternut Squash Soup With Pecan Cream
Butternut Squash Soup With Pecan Cream
Ingredients:
2 large butternut squash (3½ pounds total), halved lengthwise and seeded
1 large sweet onion, peeled and halved
1 large yellow potato, scrubbed and halved
1 tablespoon olive oil
¾ cup pecans
2 tablespoons unsalted butter
1 small fennel bulb, cut into ½" dice
Directions:
1½" fresh ginger, peeled and finely chopped
6 cups Basic Chicken Stock or low-sodium store-bought
1½ cups milk
Ingredients:
2 large butternut squash (3½ pounds total), halved lengthwise and seeded
1 large sweet onion, peeled and halved
1 large yellow potato, scrubbed and halved
1 tablespoon olive oil
¾ cup pecans
2 tablespoons unsalted butter
1 small fennel bulb, cut into ½" dice
Directions:
1½" fresh ginger, peeled and finely chopped
6 cups Basic Chicken Stock or low-sodium store-bought
1½ cups milk
Printed from https://recipe.bluelayer.org/recipe/70527/butternut-squash-soup-with-pecan-cream