Roasted Vegan Butternut Squash Soup with Apples & Pecans Recipe | Samsung Food App
Roasted butternut squash soup with apples and pecans is super creamy and rich with no coconut milk! 45 minutes of inactive roasting time leads to tender squash, apples, and onions that blend up into...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Pot
- Blender
- Ladle
- Measuring spoon
- Spoon
Ingredients
- ¾ cup pecan halves (divided)
- 5 lbs (2.26 kg) butternut squash ((about 2 large))
- 1 lb (454 grams) apples ((about 2 large))
- 2 large yellow onions
- 4 cloves garlic, peeled
- 2-inch piece fresh ginger, peeled and sliced
- ½ teaspoon chili flakes or ground chilies
- ¼ cup olive oil
- sea salt
- ground black pepper
- 4 cups vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon Tamari
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