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Serves
8
Author Notes
The roasted pecans added a splendidly rich and subtle toasted component to this soup, and honey enhances the flavour of the pecans and pairs extremely effectively with the nutty roasted acorn squash. A budge of chipotle powder finishes it off with a kick, rising one of many richest, most flavorful soups you’re going to ever maintain. —Eva Kosmas Flores
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Take a look at Kitchen-Popular
Substances
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1
acorn squash
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1 tablespoon
olive oil
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1 1/2 teaspoons
salt, divided
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1/2 teaspoon
shadowy pepper, divided
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1/2 teaspoon
chipotle chile powder, divided
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1 cup
chopped pecans
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3 cups
rooster or vegetable broth
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3 tablespoons
honey
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1/4 cup
heavy cream, plus extra for garnish
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1/2 cup
grated Parmesan cheese
Directions
- Preheat the oven to 375° F. Drizzle the internal of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the shadowy pepper, and 1/4 teaspoon of the chipotle chili powder. Situation it on a baking sheet with the insides going through up and roast for 40 minutes. Dangle from the oven and allow to frosty till receive to deal with. Whereas it’s cooling, space the pecans on a baking sheet in an in actual fact helpful layer and roast them in the oven (quiet at 375° F) for 10 minutes, then care for terminate away and allow to frosty.
- As soon as the squash has cooled down a tiny bit, scoop out the delicate flesh with a monumental metal spoon and space it in a blender or meals processor. Add the pecans, honey, broth, and the closing spices. Blend at high crawl till a fragile purée forms, about 1 minute.
- Pour the combination correct into a medium-sized pot and warm over medium heat. Add the cream and Parmesan and scoot till blended. Proceed heating the soup for 15 minutes, stirring every short time, till optimistic and hot. Taste and add extra salt, pepper, or chipotle if desired. Scoop out into particular particular person bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of shadowy pepper and ground chipotle chili.