Butternut Squash and Apple Soup with Molasses-Glazed Pecans

By LHPollack

Ingredients

• Soup:
• 1 (2-pound) butternut squash
• 1 1/2 tablespoons olive oil, divided
• 1 small onion, chopped (1 cup)
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 Golden Delicious apple, peeled, cored, and chopped
• 3 cups chicken or vegetable stock
• 1 cup apple cider
• 1 teaspoon salt
• Sour cream to garnish
• Pecans:
• 1/2 cup pecans
• 2 tablespoons molasses
• 1 tablespoon sugar

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 350. Cut squash in half lengthwise and remove seeds with a spoon. Drizzle inside of squash with 1/2 tablespoon oil and sprinkle lightly with salt. Place, cut side down, on a foil-lined baking pan and bake for 20 minutes. Let cool, peel with vegetable peeler, and cut into 1-inch chunks.

2. Cook onion, garlic, celery, and apple in 1 tablespoon olive oil in large stockpot over medium heat, stirring frequently, until onion is softened, about 7 minutes. Add squash, stock, cider, and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Puree in blender, working in batches, or process with a soup emulsifier. Return to stove to reheat.

3. To toast pecans, preheat oven to 350. In a medium bowl, toss pecans with molasses and sugar to coat. Spread pecans on a greased pan and toast in oven for 8 minutes. Transfer pecans to wax paper to cool, separating them with a spoon. Ladle soup into bowls and top each with a small spoonful of sour cream and pecans.