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Ingredients

  • 1 ea Red Kuri Squash
  • 1 ea Sweet Onion, (medium size)
  • 1 ea Fennel Bulb, (medium size)
  • ½ cup Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 4 cups Chicken Stock

DIRECTIONS

  1. Cut the squash in half, scrape out the seeds and peel it
  2. Dice the squash into ½ inch size pieces and cut the fennel and onions into 1 inch size pieces
  3. Toss the squash, fennel and onion with the olive oil and seasonings
  4. Roast the veggies in the oven at 425 for 18-20 minutes or until tender.
  5. Place the roasted veggies in a food processor or blender with the chicken broth and blend until smooth
  6. Place the blended soup in a pot on the stove and heat on low-medium until hot
  7. Take one bag of Diamond brand Glazed Pecans and toss them with 2 tsp oil, 2 tsp chipotle chili pepper and 1 tbsp apple pie spice.
  8. Chop them and serve with the soup or if you do not like spice, remove the chipotle

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