- 20 mins
- 50 mins
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
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.