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How To Make Roasted Butternut Squash And Pecan Soup
Roasted Butternut Squash And Pecan Soup Recipe: Enjoy a creamy and silky roasted butternut squash and pecan soup that's both nutritious and satisfying. This dairy-free, vegan, and paleo-friendly dish features the delightful crunch of roasted pecans, which enhance the flavor while providing plant-based protein and healthy fats. Perfect as a comforting side dish or a hearty main course, this soup is a great way to savor the flavors of the season.
- Total Cook Time1 hr 40 mins
- Prep Time 20 mins
- Cook Time1 hr 20 mins
- Recipe Servings4
- Medium
Ingredients of Roasted Butternut Squash And Pecan Soup
- 400 Gram butternut squash, peeled and roughly sliced
- 6-7 garlic cloves
- 2 medium onions, roughly chopped
- 10-12 American Pecans
- Salt to taste
- Crushed black peppercorns to taste
- fresh thyme sprigs
- 1tsbp olive oil
- madras curry powder
- 1/2 lemon
- Fresh cream to drizzle
- Fresh flat parsley leaves for garnish
- Toasted American Pecans for garnish
- Toasted sourdough bread slices to serve
How to Make Roasted Butternut Squash And Pecan Soup
HideShow Media1.
Preheat the oven at 180⁰C.
2.
Take oven tray. Add squash, garlic, onions, American Pecans, salt, crushed black peppercorns and thyme. Drizzle olive oil and mix lightly.
3.
Bake in preheated oven for 20-25 minutes. Allow to cool.
4.
Heat a nonstick pan. Transfer the roasted mixture. Add vegetable stock, madras curry powder and allow to boil. Discard the thyme sprigs.
5.
Lower the heat and cook for 5-6 minutes.
6.
Grind to a fine and thick mixture with the help of a hand blender.
7.
Squeeze lemon and mix well.
8.
Transfer in a serving bowl, Drizzle fresh cream, garnish with American Pecans and parsley leaves.
9.
Sprinkle crushed black peppercorns and serve hot with toasted sourdough bread slices.