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Ingredients

1. 2large butternut squash (5 1/2 pounds), halved lengthwise and seeded
2. 1tablespoon extra-virgin olive oil
3. 3/4 cup pecans (2 ounces)
4. 2tablespoons unsalted butter
5. 1large onion, cut into 1/2-inch dice
6. 1small fennel bulb—halved, cored and cut into 1/2-inch dice
7. One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
8. 6cups chicken stock
9. One 14-ounce can of unsweetened coconut milk
10. 3/4cup chilled heavy cream
11. 1teaspoon hazelnut oil
12. 1/8teaspoon cayenne pepper
13. Kosher salt
14. 1 1/2tablespoons fresh lemon juice

Description

5

Food & Wine