Description
A rich and velvety butternut squash soup made from roasted vegetables and finished with crunchy, toasted pecans for a perfect autumn meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 cup raw pecans
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until edges are browned.
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion until translucent, then stir in the garlic for 1 minute.
- Add the roasted squash to the pot and pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes to blend the flavors.
- Stir in the nutmeg, salt, and pepper.
- Use an immersion blender to puree the soup until completely smooth.
- In a dry skillet over medium heat, toast the pecans for 3-5 minutes until fragrant.
- Ladle soup into bowls and top with the toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American