Updated 01/12/2013 05:00 AM
Recipe: Apple Butternut Squash Soup with Toasted Pecans and Cinnamon Cream
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1 cup diced onion
1 cup diced peeled carrot
1 cup diced celery
1 medium to medium large butternut squash (6 cups 1/2 - 3/4-inch cubed total)
4 cups chicken or vegetable stock
1 cup water (or more as needed)
1 cup unsweetened applesauce
salt and pepper to taste
approx. 1/2 - 3/4 cup heavy cream, lightly whipped
approx. 1/4 tsp ground cinnamon (or to taste)
approx. 1 - 1 1/2 cups pecans, lightly toasted and salted
Often times you can buy butternut squash already peeled and cubed at the store but, if not, use a knife to carefully cut the neck off of one medium large squash, then peel the neck and carefully cut it crosswise into 1/2-inch thick slices, and, finally, cut those slices into 1/2-inch cubes.
You're looking for 6 cups total and you want to be super careful while you're cutting it because the squash can be pretty slippery once you've peeled it.
Get the soup started by sauteing about 1 cup each of diced onion, peeled carrot and celery in a little vegetable oil, while you're cutting the butternut squash.
Cook that along until the onions are translucent and then add the add the squash and 4 cups of chicken or vegetable stock, and just enough water to cover the squash.
Let that cook along until the squash is nice and soft and, while that's happening, lightly whip about 1/2 cup heavy cream and then sprinkle a little ground cinnamon into that and keep it cold in the fridge, and also toast a handful of pecans in a tiny splash of vegetable oil on the stovetop, season with salt to taste and take them out of the pan to cool.
As soon as the squash is nice and soft, add 1 cup unsweetened applesauce and use a hand blender to puree the soup until it is nice and smooth.
Season it to taste and serve it up with a little cinnamon cream and a sprinkling of toasted pecans.
Cut the onion, carrot and celery first and get the soup started with those three things first.
Use any leftover uncooked squash for another recipe.