How to make it

  • Preheat oven to 350. Place whole squash on a baking sheet and roast for 45 minutes or until it can be pierced easily with a toothpick. Remove and allow to cool then cut in half and scoop out the seeds. Scoop out the flesh and reserve.
  • In a large stockpot, melt the butter and saute leek, celery and onion until soft over med-high heat. Add the chicken stock, cinnamon and thyme. Add the roasted squashand bring to a light simmer and continue to cook for 15 minutes. Remove soup from heat and puree with a hand held blender until smooth (you can also use a regular blender). Strain into a clean container/pan and season to taste with lemon juice, brown sugar, salt and pepper to taste. See Photo
  • prepare the chantilly cream: whisk the cream to soft peaks. Fold in cinnamon.
  • prepare the candied pecans: heat the butter in a saute pan over low heat and add the pecans, stirring occasionally. Gradually add the suagr and honey and cook for about 5 minutes, stirring continuously, until the sugar and honey binds to the pecans. Pour pecans on parchment paper and let cool See Photo. You may beed to break apart some pecans that stick to each other.
  • To serve: ladle the soup into bowls, add a dollop of chantilly cream to each serving and sprinkle with a few candied pecans.
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  • gourmetana 3 years ago
    Fabulous recipe as always Luisa! Thank you for sharing!
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