Dairy-Free Butternut Squash Soup with Toasted Pecans

Serves 4

Naturally sweet, you won't crave dessert after this warming soup. The easy preparation combines with the seasonal colors — orange squash and brown pecans — to make this a perfect dish for an autumn lunch. Delicious topped with Gruyére cheese. Serve with a salad and rustic, crusty bread.

Ingredients

1 large leek
2 tablespoons 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 sea salt
Freshly ground black pepper, to taste
1/3 cup toasted pecans, chopped

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 sauté until they start to turn golden, 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, 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.

Nutrition

Per Serving: 220 calories (140 from fat), 15g total fat, 1.5g saturated fat, 4g protein, 22g total carbohydrate (3g dietary fiber, 6g sugar), 0mg cholesterol, 350mg sodium

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