Roasted Vegan Butternut Squash Soup with Apples & Pecans

Name: Roasted Vegan Butternut Squash Soup with Apples & Pecans
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
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 and ground black pepper, to taste; 4 cups vegetable stock; 1 tablespoon apple cider vinegar; 1 tablespoon Tamari

Instructions

Prep:30minCook:50min

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 a silky soup with toasty pecans and a bit of heat from ginger and chili.

Updated at: Tue, 19 Nov 2024 23:14:14 GMT