Roasted Butternut Squash And Pecan Soup Recipe

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.

Ingredients of Roasted Butternut Squash And Pecan Soup

• 2 Cups butternut squash, roasted
• 1 cup raw pecan halves
• 1 tsp pecan oil or coconut oil or avocado oil
• 1 small leek, chopped
• 2/3 cup full-fat canned coconut milk
• 11/3 cup vegetable broth
• 1/4 tsp sea salt
• 1/4 tsp ground nutmeg
• Green onion, chopped
• Pesto sauce

How to Make Roasted Butternut Squash And Pecan Soup

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1.

Preheat the oven to 400 degrees F.

2.

Chop the tip and tail off the butternut squash and cut it in half length-wise. Scoop out the seeds and innards. Drizzle with 2 teaspoons oil and sprinkle with sea salt. Roast cut-side down 50 to 60 minutes, or until flesh is very soft when poked with a fork.

3.

Spread the pecans on a baking sheet and roast for 3 minutes while the squash is roasting, or until golden-brown and crunchy. Remove from the oven and set aside.

4.

Once the squash is cool enough to handle, scoop the flesh into a high-powered blender, discarding the skin.

5.

While squash is roasting, sauté the leek: Add 1 tablespoon coconut oil to a skillet and heat to medium-high. Add the leek and sauté, stirring occasionally, until leek is bright green and softened, about 3 to 4 minutes.

6.

Transfer sautéed leek to the blender along with 2/3 cup of the roasted pecans, coconut milk, broth, sea salt, and nutmeg. Blend on high until completely creamy and any lumps are out. Taste soup for flavor and add more sea salt if desired.

7.

Serve with the remaining roasted pecans and, if desired, chopped green onion and pesto sauce.

Tags:

• Roasted Peanuts
• Squash Soup
• Cuisine