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Spring is peeking around the corner which excites me, as I’m already feeling it in the air. However, I’m not ready to give up on eating butternut squash. It is one of my most favorite winter vegetables. And this Roasted Butternut Squash Soup + Spicy Pecans is absolutely, without question, my favorite all-time soup. Too bad it’s seasonal, because I would be happy making it year round.
Yes, I do take the time to roast the butternut squash for this soup. Roasting infuses the squash with a nutty flavor, creating a more magical tasting soup. It takes very little time and effort to make this soup. Simply roast the butternut squash, add some chopped ingredients and squash to a large soup pan, heat for 30 minutes, puree with an immersion blender, then add a touch of honey and cream. Your going to want to make those incredibly easy spicy pecans too, because not only do they add the flavor of salt and spice but they add crunch as well.
If you have any doubt about which fruits and vegetables you should be buying organic, butternut squash is one of them. Like cantaloupes and cucumbers, winter squash has a propensity to absorb insecticides from the soil into its edible parts.
For holidays, I even go as far as making my own vegetable broth for this soup. Supper delicious! However, if it’s for a weeknight meal, then purchased vegetable broth works for me. Go ahead and enjoy a bowl of this healthy and satisfying Roasted Butternut Squash Soup + Spicy Pecans before squash season is finally over.
butternut squash soup
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 100 minutes
Description
Adapted from Neiman Marcus Cooks
Ingredients
- 1 organic butternut squash
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 shallot (diced)
- 1/2 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup honey or pure maple syrup
- Spicy Pecans and sour cream for serving.
- For the Spicy Pecans:
- 1/2 pound shelled pecans
- 1 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/8 teaspoon cayenne
- 1 tablespoon canola or rice bran oil
Instructions
- Make the spicy pecans and set aside. Pecans can be made a day ahead.
- Preheat the oven to 400 degrees f. Carefully cut the butternut squash in half lengthwise and using a tablespoon, scrape out seeds. Rub a baking sheet with 1 tablespoon olive oil and place squash flesh-side down. Roast in the oven until the squash is soft and can easily be pierced with a fork, about 45 minutes. Remove from the oven and let cool slightly. Scoop out the squash flesh and set aside.
- In a large, heavy-bottom saucepan, heat 1 tablespoon olive oil over medium heat and add the onions, shallots, and thyme. Sprinkle with salt and pepper and sauce for 6 minutes or until translucent, not brown. Add the cooked squash and vegetable broth. Bring to a boil and then turn down the heat to low. Simmer for 30 minutes, stirring occasionally. Turn off the heat. Use an immersion blender to blend the soup in the pan; be careful as the soup will be very hot. Return soup to stovetop over low heat and stir in the cream and honey. Taste the soup and add more salt and pepper as needed. Ladle into serving bowls and garnish with the spiced punches and a dab of sour cream.
- For the Spicy Pecans: Mix the seasonings together in a small bowl and set aside. Heat the oil in a frying pan over medium heat. When the oil is hot, add the nuts and cook for about 2 minutes until they begin to brown; it is important to keep shaking the pan while the nuts are cooking to avoid burning them. Transfer cooked nuts to paper towels then add nuts to a bowl while still warm and sprinkle with the seasoning mixture. Mix thoroughly until the nuts are evenly coated. Let cool to room temperature.
Notes
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