Roasted Pecan Butternut Squash Soup - David Roberts Food Corp
Creamy roasted pecan butternut squash soup with plant-based protein and good fats, perfect as a side or main. Dairy-free, vegan, paleo. Serve with optional pesto sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davidrobertsfood.com.
Ingredients
- 1 small butternut squash, roasted (about 2 cups)
- 1 cup raw pecan halves
- 2 teaspoons + 1 tablespoon pecan oil or coconut oil or avocado oil
- 1/2 small leek, chopped
- 2/3 cup full-fat canned coconut milk
- 1 1/3 cup vegetable broth*
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon ground nutmeg
- Green onion, chopped (optional)
- Pesto sauce (optional)
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