Butternut Squash Soup with Sichuan Pepper

Butternut Squash Soup with Sichuan Pepper

Butternut Squash Soup with Sichuan Pepper

Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4

This recipe brings warmth to the cool autumn days, with extra flavor and crunch provided by nutritious pecans.

Ingredients

Soup

  • 3 tbsp coconut oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1/4" piece ginger, minced
  • 1/2 butternut squash
  • 1 large sweet potato
  • 3 cups vegetable broth
  • 1/2 tsp Sichuan pepper
  • 1 tsp ground turmeric

Roasted Spiced Pecans

  • 1 cup pecans
  • 1 tbsp coconut oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground pepper
  • 1/4 tsp sea salt
  • 1 tbsp maple syrup

Preparation

Soup

  1. In a large saucepan, sauté the onions, garlic and ginger in coconut oil until the onions become translucent and lightly browned.
  2. Meanwhile, peel and cut the sweet potatoes and squash into cubes. Add to the onions and stir.
  3. Pour in the vegetable broth and add the spices. Bring to a boil, reduce heat to medium and simmer for about 15 to 20 minutes or until vegetables are tender (easily pricked with a fork).
  4. Put all ingredients in a blender and mix until it reaches a smooth texture.
  5. Adjust seasoning to taste with salt and pepper. 
  6. Pour into bowls and garnish with roasted spiced pecans and a drizzle of coconut milk.

Roasted Spiced Pecans

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Spread the pecans on the prepared sheet and place in preheated oven to roast for 5 minutes.
  3. Melt the coconut oil in a nonstick pan. Heat the spices over medium heat for about 1 minute (be careful not to burn them). 
  4. Add the salt and the roasted pecans. Stir to completely coat the pecans.
  5. Add the maple syrup and stir until it evaporates (a few minutes). 
  6. Let cool completely before topping your soup. 
  7. Store in an airtight container or resealable bag.
0 Comment(s)