Butternut Squash Soup

butternut squash soup

Ingredients

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

Directions

  1. In thick gauge sauce pan, sweat onions, squash, & apple in olive oil until soft
  2. Add stock, honey, cayenne pepper, nutmeg, salt & pepper
  3. Reduce heat & simmer 15-20 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 (see recipe)

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