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.