Gingered Butternut Squash Soup With Spicy Pecan Cream Recipe

Ingredients For Gingered Butternut Squash Soup With Spicy Pecan Cream Recipe

• 2 Large butternut squash, halved lengthwise and seeded
• 1 tablespoon Extra virgin olive oil
• 0.75 cup Pecans
• 2 tablespoon Unsalted butter
• 0.5 inch 1 large onion, cut into dice
• 0.5 inch 1 small fennel bulbhalved, cored and cut into dice
• 1.5 inch One fresh ginger, peeled and finely chopped
• 6 cup Chicken Stock
• 14 ounce One can of unsweetened coconut milk
• 0.75 cup Chilled heavy cream
• 1 teaspoon Hazelnut oil
• 0.1200000000000001 teaspoon Cayenne pepper
• Kosher salt