Toasted Pecan Butternut Squash Soup

Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal. It included a few different flavor components that were different from our other squash soup favorites, including a topping of toasted pecans and chopped apples . . . so I made it (with a few minor adjustments) for lunch today but it would be great as a first course soup preceding a holiday/special dinner. It’s healthy and tasty! Recipe is definitely a keeper.

Most difficult thing about this recipe is peeling the butternut. To make is easier, I pierce the squash with a knife and then microwave it for about a minute; cool and then proceed with peeling. 

 

Toasted Pecan Butternut Squash Soup   Makes 2 servings

2 tablespoons olive oil

1/2 cup chopped onions (or shallots)

4 cups butternut squash cubes (about 1 lb.)

2 teaspoons minced garlic

1 teaspoon ground ginger

2 cups broth (vegetable, chicken or beef) + additional for thinning as needed

Kosher salt

1/2 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)

1/4 cup diced gala or honeycrisp apples

2 slices toasted crusty bread

1. Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times. 
   
2. Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed. 
   
3. Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect. 
   
4. To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread. 

Recipe without photos . . .Toasted Pecan Butternut Squash Soup   Makes 2 servings

2 tablespoons olive oil

1/2 cup chopped onions (or shallots)

4 cups butternut squash cubes (about 1 lb.)

2 teaspoons minced garlic

1 teaspoon ground ginger

2 cups broth (vegetable, chicken or beef) + additional for thinning as needed

Kosher salt

1/4 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)

1/4 cup diced gala or honeycrisp apples

2 slices toasted crusty bread

1. Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times. 
2. Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed. 
3. Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect. 
4. To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread.