Gingered Butternut Squash Soup With Spicy Pecan Cream Recipe
Recipe By Food & Wine
Learn how to make Gingered Butternut Squash Soup With Spicy Pecan Cream
5
22 Rating -
Rate
Non Vegdiet
2hr 15minstotal
2hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Gingered Butternut Squash Soup With Spicy Pecan Cream Recipe
- 0.17 Large butternut squash, halved lengthwise and seeded
- 0.08 tablespoon Extra virgin olive oil
- 0.06 cup Pecans
- 0.17 tablespoon Unsalted butter
- 1/25 inch 1 large onion, cut into dice
- 1/25 inch 1 small fennel bulbhalved, cored and cut into dice
- 0.13 inch One fresh ginger, peeled and finely chopped
- 1/2 cup Chicken Stock
- 1.17 ounce One can of unsweetened coconut milk
- 0.06 cup Chilled heavy cream
- 0.08 teaspoon Hazelnut oil
- 1/100 teaspoon Cayenne pepper
- As required Kosher salt
Nutrition
value
value
367
calories per serving
33 g Fat16 g Protein4 g Carbs5 g FiberOther
Current Totals
- Fat33g
- Protein16g
- Carbs4g
- Fiber5g
MacroNutrients
- Carbs4g
- Protein16g
- Fiber5g
Fats
- Fat33g
Vitamins & Minerals
- Calcium31mg
- Iron2mg
- Vitamin A7mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B918mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus193mg
- Selenium15mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine