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Cream of Winter Squash Soup with Spicy Candied Pecans

Jennifer Farley
  • 100 minutes
  • Serves 8 to 10

INGREDIENTS

3 cups

Acorn squash

3 cups

Butternut squash

2

Celery, ribs

1 1/2 cups

Sweet potato

2

sprigs Thyme, fresh

1 1/2 cups

Yellow onion

2 cups

Chicken stock

1 1/2 tbsp

Maple syrup, real

1

Black pepper, fresh ground

3 tbsp

Brown sugar

3/4 tsp

Cayenne pepper, ground

1/2 tsp

Cinnamon, ground

1 1/2 tsp

Kosher salt

1 tsp

Salt

1 tbsp

Olive oil, extra virgin

2 cups

Pecan pieces, halves

1 tbsp

Butter, unsalted

1 1/2 cups

Heavy cream

1/4 cup

Brandy