Butternut Squash Soup

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DK Butternut squash soup

Ingredients

  • Butternut Squash 3 Cups (peeled, seeded & diced)
  • Onions – small dice ½ Cup
  • Granny Smith Apple (peeled, cored & dices) 1 Cup
  • Olive Oil 1 Tablespoon
  • Vegetable Stock 4 Cups
  • Honey 2 Tablespoon
  • Cayenne Pepper; Pinch
  • Nutmeg; Pinch Cinnamon; Pinch
  • Salt & Pepper to Taste
  • Heavy Whipping Cream ¼ Cup

Directions

  1. In a medium sauce pan sweat onions for 10 minutes with olive oil.
  2. Add squash, apples spices and stock
  3. Reduce heat & simmer 20 – 25 minutes
  4. Puree in food processor or blender
  5. Adjust seasoning to taste
  6. Stir in heavy whipping cream if desired
  7. Garnish with Candied Pecans

Candied Pecans

Ingredients

  • Pecan Chips 1 Pound
  • Brown sugar 4 Tablespoons
  • Cinnamon 1/2 Teaspoon
  • Nutmeg 1/4 Teaspoon
  • Cold Water 1/2 cup

Directions

  1. Heat Oven to 350 degree
  2. Spray Baking Pan with non-stick cooking spray
  3. Whip Egg Whites to Froth
  4. Toss in Sugar, Cinnamon & Nutmeg
  5. Bake for 8 minutes