Butternut Squash Soup with Candied Pecans
Fresh butternut from the garden yields the earthy and creamy base of this soup. Grated parmesan, and candied pecans add warmth, sweetness and depth creating a well rounded and thick soup. It beautifully coats the back of the spoon and will make an excellent partner to this Crusty gluten free bread.
Cooking Time: 45 mins
Cooking Temp: 400 degrees
Two medium butternut squashes
Olive Oil
1/4 t Sea Salt
⅓ cup Freshly Grated Parmesan
1 c water
¾ c heavy whipping cream
1 t Basil
1 t Black Pepper
1 t Garlic Powder
1/2 t nutmeg
Brown Sugar ( 1 Tablespoon + 2 Tablespoons)
Chopped Pecans
2 T butter
Steps:
- Preheat oven to 350 degrees and prepare a greased loaf pan
- In a large bowl cream the softened butter, sugar and salt, until the mixture is a pale yellow color.
- Mix in the egg.
- Add the pumpkin puree and mix until combined.
- Add all of the dry ingredients, mixing well.
- Add the chocolate chips.
- Pour mixture into the prepared loaf pan and bake for 55 minutes.
- Place bread on a cooling rack for 5 minutes then turn it out and allow it to fully cool before slicing.
-Patience
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