Butternut squash soup with pecans and fresh cream
2 butternut squash, cut in half lengthwise, scoop out seeds
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, small diced
1 garlic clove, smashed
½ inch piece of ginger, peeled, grated
1½ quarts chicken stock
1 cup heavy cream
pinch of cayenne pepper
salt and black pepper
pecans, toasted in a 350 degree Fahrenheit oven
Rub the squash with the melted butter and season with salt, place cut side down on a sheet pan and roast in a 400 degree oven until very tender (about 45 minutes).
Allow the squash to cool, spoon out the flesh and set aside; discard the skin.
In a pot, heat the oil and butter over medium heat; cook the onion and garlic until soft. Add the squash, ginger, chicken stock and bring to a simmer. Allow to simmer, covered, until soft, about 10 minutes. Puree the soup until smooth. Heat the cream in a new pot and pour the cream into the soup, stir and season with salt, cayenne pepper and black pepper.
Serve with a little unsweetened whipped cream and crushed pecans.