Butternut Squash Soup with Roasted Pecan Oil
1 tbsp roasted pecan oil
1 tbsp toasted pecans, chopped
3 lb butternut squash, peeled, seeded and chopped into 1-inch pieces
1 onion, chopped
2 tbsp olive oil
2 cups vegetable broth
1/4 tsp nutmeg
Salt and pepper to taste
In a soup pot, saute the onion with the olive oil over medium
low heat until onions become glassy and translucent. Add the butternut squash
and vegetable broth. Add enough water to cover the squash. Bring to a boil
and simmer until squash is very tender. Carefully puree in a blender, add salt,
pepper and nutmeg. You may adjust the thickness of the soup by adding more
water if necessary.
Serve with a drizzle of roasted pecan oil and a sprinkle of toasted pecans.
Yield: 2 servings.
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