Gingered Butternut Squash Soup with Spicy Pecan Cream

Name: Gingered Butternut Squash Soup with Spicy Pecan Cream
Ingredients: 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded; 1 tablespoon extra-virgin olive oil; 3/4 cup pecans (2 ounces); 2 tablespoons unsalted butter; 1 large onion, cut into 1/2-inch dice; 1 small fennel bulb?halved, cored and cut into 1/2-inch dice; One 1 1/2-inch piece of fresh ginger, peeled and finely chopped; 6 cups chicken stock; One 14-ounce can of unsweetened coconut milk; 3/4 cup chilled heavy cream; 1 teaspoon hazelnut oil; 1/8 teaspoon cayenne pepper; Kosher salt; 1 1/2 tablespoons fresh lemon juice

Gingered Butternut Squash Soup with Spicy Pecan Cream was pinched from <a href="http://www.foodandwine.com/recipes/gingered-butternut-squash-soup-with-spicy-pecan-cream" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded

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1 tablespoon extra-virgin olive oil

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3/4 cup pecans (2 ounces)

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2 tablespoons unsalted butter

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1 large onion, cut into 1/2-inch dice

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1 small fennel bulb?halved, cored and cut into 1/2-inch dice

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One 1 1/2-inch piece of fresh ginger, peeled and finely chopped

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6 cups chicken stock

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One 14-ounce can of unsweetened coconut milk

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3/4 cup chilled heavy cream

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1 teaspoon hazelnut oil

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1/8 teaspoon cayenne pepper

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Kosher salt

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1 1/2 tablespoons fresh lemon juice

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