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Dairy-Free Butternut Squash Soup with Toasted Pecans

Serves 4
Time 45 min
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.
Ingredients
  • 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
  • 1/4 teaspoon ground black pepper
  • 1/3 cup toasted pecans, chopped
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Method

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.

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.
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  • 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
  • 1/4 teaspoon ground black pepper
  • 1/3 cup toasted pecans, chopped
Shop with Prime

Exclusively for Prime members in select ZIP codes.