This recipe is very simple and can be taken in any numbe rof directions. One of my favorite ways to change things up is to substitute in different garnishes from time to time. With it’s sweet flavor profile this soup is great to pair with spicy notes like chipotle spiked sour cream or sriracha-peanuts.
In a large stock pot or casserole pan, heat butter and olive oil over medium heat.
Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.
Add spices and toast until fragrant.
Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes
Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.
Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.
Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.
Ingredients
Directions
In a large stock pot or casserole pan, heat butter and olive oil over medium heat.
Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.
Add spices and toast until fragrant.
Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes
Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.
Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.
Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.
