Butternut Squash Soup with Sichuan Pepper - Soup Recipe
Butternut Squash Soup with Sichuan Pepper
Rated 5.0 stars by 5 users
Catégorie
Soup
Portion
4
Temps de préparation
10 minutes
Temps de cuisson
35 minutes
This recipe brings warmth to the cool autumn days, with extra flavour and crunch provided by nutritious pecans.
Ingrédients
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3 tbsp PRANA organic coconut oil
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2 onions, chopped
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3 cloves garlic, minced
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1/4" piece ginger, minced
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1/2 butternut squash
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1 large sweet potato
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3 cups vegetable broth
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1/2 tsp Sichuan pepper
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1 tsp ground turmeric
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1 cup PRANA organic raw pecans
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1 tbsp PRANA organic coconut oil
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1/2 tsp ground cinnamon
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1/2 tsp paprika
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1/4 tsp cayenne powder
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1/4 tsp ground pepper
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1/4 tsp sea salt
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1 tbsp maple syrup
Soup
Roasted Spiced Pecans
Instructions
Soup
In a large saucepan, sauté the onions, garlic and ginger in coconut oil until the onions become translucent and lightly browned.
Meanwhile, peel and cut the sweet potatoes and squash into cubes. Add to the onions and stir.
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).
Put all ingredients in a blender and mix until it reaches a smooth texture.
Adjust seasoning to taste with salt and pepper.
Pour into bowls and garnish with roasted spiced pecans and a drizzle of coconut milk.
Roasted Spiced Pecans
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Spread the pecans on the prepared sheet and place in preheated oven to roast for 5 minutes.
Melt the coconut oil in a nonstick pan. Heat the spices over medium heat for about 1 minute (be careful not to burn them).
Add the salt and the roasted pecans. Stir to completely coat the pecans.
Add the maple syrup and stir until it evaporates (a few minutes).
Let cool completely before topping your soup.
Store in an airtight container or resealable bag.