Thick and creamy roasted pecan butternut squash soup with coconut milk and sauteed leek. This simple, silky soup is paleo, vegan, and Whole30 certified.
This post is sponsored by The American Pecan Council.
If one of your objectives for 2018 is to tidy up your food video game, I have simply the soup for you! It’s a creamy, creamless butternut squash soup that is simple to prepare and such an enjoyment to take in.
Mixing roasted pecans, sautéed leek, roasted butternut squash, coconut milk, broth, and nutmeg in a mixer yields dreamy, comfortable, soup which can work as a remarkable make-ahead meal or side meal. All things built up, this soup is dairy-free, vegan, paleo, Entire30- compliant, and crazy tasty!
Let’s back up a tick. It might seem odd to add nuts to a soup, but this isn’t the first time we have actually done so on this website (check out my Creamy Vegan Tomato Soup dish I posted a couple of months ago). I like that pecans include some plant-based protein and excellent fats, as well as nutty taste and thick, smooth texture. In this sense, pecans can be integrated into all sorts of dishes, whether sweet or savory, chewable or slurpable.
If you’re looking to increase your protein and/or fat intake (this is something I’m constantly paying attention to), pecans are a delicious way to do so.
I’ve made many-a-butternut-squash soup recipe in my day, and I have to say, this one’s my preferred to date. The roasted pecans lend a nutty taste, the leek offers you that nice subtle onion essence without being too overpowering, the coconut milk makes the soup ultra silky-smooth, and the tiniest touch of nutmeg offers it that little je ne sais quois.
As I discussed last week, I’m doing an Entire30 for the month of January, so this precise soup has actually been among those saving enhances to have around for those times I discover myself very starving and need a bowl of something comforting to tide me over in between meals. It can also produce a full-on supper if you’re aiming to keep things light.
You can get imaginative with your soup toppers, or keep it plain jane!
Whether you have actually resolved to change up your diet plan or simply enjoy an actually excellent tasting soup, this roasted pecan butternut squash soup will be great business for the remainder of the winter season (and into the summer months if that’s your jam!).
Roast those pecans!
Roasted Pecan Butternut Squash Soup
Preheat the oven to 400 degrees F.
Chop the suggestion and tail off the butternut squash and halve it length-wise.
Spread the pecans on a flat pan and roast for 3 minutes while the squash is roasting, or until golden-brown and crispy. Eliminate from the oven and set aside.
Once the squash is cool enough to manage, scoop the flesh into a high-powered blender, disposing of the skin.
While squash is roasting, sauté the leek.
Transfer sautéed leek to the mixer together with 2/3 cup of the roasted pecans, coconut milk, broth, sea salt, and nutmeg. Mix on high till entirely creamy and any lumps are out. Taste soup for taste and include more sea salt if desired.
Serve with chopped green onion, pesto sauce, and the staying roasted pecans.
You can use chicken broth if you aren’t vegetarian