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Dairy-Free Butternut Squash Soup with Toasted Pecans
- 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
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.
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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