Roasted Acorn Squash Soup with Rosemary-Spice Candied Pecans

Name: Roasted Acorn Squash Soup with Rosemary-Spice Candied Pecans
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 large acorn squash (about 1½ pounds/680 g each); ½ cup (120 ml) unsweetened cashew or almond milk; 2 garlic cloves, roughly chopped; 1 tablespoon maple syrup; 1 shallot, roughly chopped; 1 tablespoon olive oil; 1½ teaspoons plus a pinch of kosher sea salt; ¼ teaspoon minced fresh rosemary; 1 cup (120 g) pecan halves; 2 teaspoons filtered water; ⅛ teaspoon ground cinnamon; ½ teaspoon cocoa powder; ⅛ teaspoon ground nutmeg; 2 tablespoons plus 2 teaspoons maple sugar; ½ teaspoon kosher sea salt; ¼ teaspoon cayenne pepper; 2 tablespoons finely chopped chives for garnish; 2½ cups (600 ml) vegetable broth, divided, plus more as needed; ⅛ teaspoon plus a pinch of black pepper

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
1 hr 25

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Nothing will brighten a chilly day like this sunny golden soup! Roasting the squash brings out a rich natural sweetness that is perfectly complemented by the spicy sweet pecans. A touch of rosemary adds an alluring herbal note. It’s one of those soups that will tempt you to lick the bowl at the end. Go ahead—we won’t tell!

Ingredients

Soup

2 large acorn squash (about 1½ pounds/680 g each)
1 tabl

Method

Make the Soup

Preheat the oven to 400°F (205°C). Cut the squash in half lengthwise, avoiding the stem. Scrape out the seeds and strings using a spoon. You can discard them or save the seeds for roasting (see Note