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Butternut Squash Soup with Candied Walnuts

Updated: November 14, 2011
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BUTTERNUT SQUASH SOUP WITH CANDIED WALNUTS & SPICED RUM WHIPPED CREAM


Ingredients

  • 1 (2 to 3 pound) butternut squash, peeled and seeded 
  • 2 tablespoons unsalted butter 
  • 1 medium onion, chopped 
  • 6 cups chicken stock
  • 1 tsp chinese five spice
  • Salt and freshly ground black pepper
    Rum Cream
  • 1 cup cream and 2 tablespoons spiced rum, whip to soft peaks
    Candied Walnuts
  • 1 cup of whole walnuts, 
  • 1 egg white
  • cup sugar
    Directions for Candied Walnuts

    Whip egg whites and sugar to stiff peaks fold in walnuts.  Spread on foil and bake at 315 for 30 min or until golden brown let cool and break up into pieces.

    Directions for Soup 

    Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with five spice, salt, and pepper. Serve with a drizzle of rum cream and candied walnuts.

To contact Five Flavors Catering in Springfield, click here to be forwarded to their website.

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