How To Make Butternut Squash Soup with Candied Walnuts & Cardamom Cream - Best Recipe | Charleston M

Ingredients

• 1 small (about 11/4 lbs.) butternut squash, cut in half and seeded
• Kosher salt
• Freshly ground black pepper
• Dash nutmeg
• Extra-virgin olive oil
• 3 Tbs. unsalted butter, divided
• 1/4 cup julienned yellow onion
• 1/2 cinnamon stick
• 1 clove
• 1/4 tsp. black peppercorns
• 1/4 star anise
• 1/4 cup dark brown sugar
• 1 cup chicken stock
• 1/2 cup heavy cream
• Cardamom cream (find recipe at charlestonmag.com)
• Candied walnuts (find recipe at charlestonmag.com)
• Pumpkin seed oil
• 1/2 cup walnut halves
• 3 Tbs. powdered sugar
• 2 cups peanut oil
• Sea salt, to taste
• 1 tsp. ground cardamom
• 1 tsp. powdered sugar