Butternut Squash Soup with candied pecans and cinnamon croutons

Servings

1 1/4

Ingredients

2 tablespoons Butter
1 1/2 cups Onions small dice
2 1/2 pounds Butternut squash, peeled, seeded and cubed ½ ‘ (about 8 cups)
1/2 cup White wine
3 cups Chicken stock
1 1/2 teaspoons Salt
1 tablespoon Brown sugar
1/8 teaspoon Cardamom
1 teaspoon Fresh sage finely chopped
1 teaspoon Fresh Thyme finely chopped
1/4 teaspoon Black pepper
2 tablespoons Parsley chopped

Candied Nuts

1 1/2 cups Sugar
1 cup Water
1 cup Whole shelled pecan halves
2 cups Oil

Cinnamon Croutons

4 slice Bread
2 tablespoons Butter
1 tablespoon Brown sugar
1/4 teaspoon Cinnamon ground

Directions

Soup:

Place your butter into a large sauce pan and put over medium heat until melted.  Add in the onions and stir until they are translucent, about five minutes.  Add in the squash and wine, raise the heat to high and add the squash and white wine, stirring constantly until the wine is reduced by half.  Add in the remaining ingredients then bring to a boil, then simmer for about sixty minutes or until the squash is soft.  Puree until smooth and season To Taste with salt and pepper.

Candied Pecans:  Optional

Place your sugar and water into a small sauce pan and bring to a boil.  Place your pecans into the sugar solution and simmer for about 10 minutes.  Remove from sugar solution and deep fry in 325 degree oil for 2-3 minutes.  Place on a sheet pan and let cool and hold for service.

Cinnamon croutons:

Cut your bread into bite size pieces.  In a sauté pan melt your butter, add the brown sugar then your bread.  Stir until coated with the butter and sugar then sprinkle the cinnamon on top.  Place on a small sheet pan then place into a 350 degree oven and cook until golden brown, about 5 minutes.  Remove from the stove and allow to cool, hold for service.

Service:

Place the hot soup into warm bowls and garnish with cinnamon croutons, candied pecans and chopped parsley and serve, Enjoy!