🍂 Gargouillis' Butternut Squash, Fennel and Pecan Soup: Fall Comfort in Every Spoonful🍂
Butternut Squash, Fennel and Pecan Soup
Fall is finally here, and with it, an irresistible desire to rediscover the warm and comforting flavors that make this season so special. It’s the perfect time to reconnect with home cooking, to savor dishes that nourish both the body and the soul. Gargouillis’ butternut squash, fennel and pecan soup is the ideal recipe to accompany this return to the kitchen.
This soup is a real hug for the taste buds: the sweet softness of butternut squash, the aniseed touch of fennel, and the crunch of toasted pecans blend harmoniously to offer a dish that is both comforting and refined. The perfect balance between fall vegetables and seasonal flavors invites you to slow down, to take the time to savor the moment.
Fall, with its cooler days and golden landscapes, makes us want to rediscover the simple gestures of cooking, to surround ourselves with warmth and conviviality. There’s nothing more enjoyable than sharing a good soup around the table, after a nice walk under the falling leaves. Gargouillis’ soup is ideal for this cocooning atmosphere: nourishing, tasty and full of textures, it is the quintessence of comfort food.
So, let yourself be tempted by this recipe that highlights the treasures of autumn and gives back its place to home cooking. Because this fall, we’re enjoying ourselves, we’re pampering ourselves… and we’re taking the time to treat ourselves with Gargouillis’ butternut squash, fennel and pecan soup!
Ingredients:
Butternut squash puree: Cut a squash in half, remove the seeds and bake it in the oven for 20 minutes on each side (season with salt, pepper and a drizzle of olive oil before cooking). Once cooked, remove the flesh with a spoon.
1 onion
1 bay leaf
3-4 cups chicken broth
1 tablespoon butter
1 bulb fennel (reserve a few thin slices and some of the greens for garnish)
1 drizzle olive oil
1/2 cup pecans (toasted in a pan for a few minutes and roughly chopped)
Salt and pepper, to taste
Instructions:
To make the butternut squash puree: Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, season with salt, pepper and a drizzle of olive oil. Place on a baking sheet and cook for 20 minutes on each side, until the flesh is tender. Once cooked, scoop out the flesh with a spoon and set aside.
Sauté the fennel and onion: In a large saucepan, heat the butter and a drizzle of olive oil. Add the chopped onion and thinly sliced fennel bulb. Sauté over medium heat for 5 to 7 minutes, until the onions are translucent and the fennel is starting to soften.
Cook the soup: Add the chicken broth and butternut squash puree to the saucepan with the onions and fennel. Add the bay leaf and simmer over medium heat for 30 minutes to allow the flavors to blend. Remove the bay leaf before blending.
Blend and adjust seasoning: Transfer the mixture to a blender or use an immersion blender to achieve a smooth, creamy texture. Taste and adjust seasoning by adding salt and pepper to your preference.
Finish the soup: For a little crunch, add some pan-fried fennel slices and toasted pecans on top. A drizzle of olive oil adds the perfect finishing touch.
Enjoy: Serve warm, and enjoy this mild, fragrant, and comforting soup, perfect for chilly fall days!
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