Directions: |
Directions:1. Preheat the oven to 350 degrees.
2. Cut each squash in half and scoop out the seeds.
3. Brush cut sides with 2 tablespoons of melted butter and season with salt, pepper, and nutmeg.
4. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
5. When cooled, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash).
6. In a medium stockpot, melt the remaining 4 tablespoons of butter and add onion.
7. Saute the onion until just translucent. Do not allow it to brown.
8. Add the pureed squash and cook over very low heat until just heated through, stirring occasionally.
9. Season with the salt, pepper, ginger, and cardamom.
10. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
11. Add heavy cream to soup.
12. Transfer the soup to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste.
13. Top with spiced pecans (see directions below) just before serving.
Spiced Pecans
1. In a deep-fryer or a deep pot, heat the vegetable oil to 350 degrees.
2. Meanwhile, in a large saucepan bring 2 quarts of water to a boil.
3. Add the pecans and boil for 2 minutes.
4. Drain in a large strainer, shaking off all excess water.
5.. Sprinkle salt and the cayenne pepper over the nuts, then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans.
6. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss.
7. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally.
8. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups |
This recipe for Butternut Squash Soup is from