Roasted Vegan Butternut Squash Soup with Apples & Pecans
Ingredients
The soup
-
5
lbs
butternut squash
-
1
lb
apples
-
2
large
yellow onions
-
4
cloves
garlic
-
2
inches
fresh ginger
-
½
teaspoon
chili flakes
-
¼
cup
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
4
cups
vegetable stock
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
Tamari
The garnish
Instructions
- Preheat the oven to 400°F and toast the pecans for about 6-7 minutes.
- Prepare a baking sheet with parchment paper.
- Peel and cube the butternut squash, and add it to the baking sheet.
- Core and chop the apples, and add them to the baking sheet.
- Chop the onions and add them to the baking sheet.
- Add the garlic, ginger, chili flakes, and olive oil to the baking sheet, season with salt and pepper, and toss to coat.
- Spread the mixture evenly and roast for 40-45 minutes until soft.
- Blend half of the roasted mixture with half of the pecans and 2 cups of vegetable stock until smooth.
- Transfer the blended soup to a pot and repeat with the remaining mixture.
- Stir in the apple cider vinegar and Tamari, adjust seasoning, and bring to a boil.
- Serve hot, garnished with the reserved toasted pecans.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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