Dairy-Free Butternut Squash Soup with Toasted Pecans

Dairy-Free Butternut Squash Soup with Toasted Pecans

Serves 4
This easy preparation combines autumnal colors — orange squash and brown pecans — to make this a perfect dish for a fall lunch. Delicious topped with Le Gruyére cheese. Serve with a salad and rustic, crusty bread.
  • 1 large leek
  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet onion, chopped
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
  • 5 cups vegetable stock
  • 1/4 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1/3 cup toasted pecans, chopped
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Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts.

Heat oil in a large saucepan over medium heat. Add onion and leek and cook, stirring occasionally, until they start to turn golden brown, 8 to 10 minutes. Add squash, stir to coat with oil and continue cooking 10 minutes longer. 

Add stock and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 20 minutes. Let soup cool slightly. In a food processor or blender, purée half of the soup until smooth. Take extreme care when puréeing a hot liquid. Mix purée back into soup and season to taste with salt and pepper. Top with toasted pecans and serve.
Nutritional Info: 
Per Serving: 206 calories (140 from fat), 15g total fat, 1.5g saturated fat, 350mg sodium, 22g carbohydrates, (3 g dietary fiber, 6g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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