⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 medium (about 2-3 pounds) Butternut squash
• 3 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 4 cups Vegetable broth
• 1/2 cup Heavy cream (or coconut cream)
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup, toasted Pecans

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This is crucial for roasting the squash, which brings out its natural sweetness. Don't skip this step!
2. Next, grab your butternut squash. I usually buy one that's about 2-3 pounds – it’s just the right size for this recipe. Wash and peel that bad boy. Trust me, peeling butternut squash is worth it—it really makes a difference in taste and texture. Chop it into roughly 1-inch cubes.
3. Now for the roasting! Toss those butternut squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on a baking sheet. Make sure they aren't overcrowded or they'll steam instead of roast.
4. Pop that baking sheet into the preheated oven for about 30-40 minutes, or until the squash is tender and slightly caramelized around the edges. This step is what makes the soup truly amazing!
5. While the squash is roasting, you can start preparing the aromatics. Finely chop one medium onion. Trust me, finely chopping makes the soup taste better! I tend to over chop, actually.
6. In your large pot, heat up 1 tablespoon of olive oil over medium heat. Once hot, add your chopped onions and cook until they become translucent and smell deliciously sweet – roughly 5-7 minutes. This step is also really key for bringing that lovely flavor!
7. Now, add 4 cloves of minced garlic to the pot and cook for about a minute, or until fragrant. Dont' burn the garlic! I've been there.
8. Once the squash is done roasting, add those gorgeous cubes to the pot along with 4 cups of vegetable broth. (Chicken broth works fine too, if that's what you have.) Bring everything to a gentle simmer for 10 minutes. This just blends those amazing flavors together.
9. Now comes the fun part: blending! If you're using an immersion blender, just blend the soup directly in the pot until smooth and creamy. If you’re using a regular blender, do this in batches to avoid an explosion of deliciousness(or a mess!). Please be careful!
10. Stir in 1/2 cup of heavy cream (or coconut cream for a vegan version) and bring to a gentle simmer once more, letting those flavors meld. It just tastes better if you do!
11. Finally, season to taste. Add more salt, pepper, or a dash of nutmeg if you're feeling fancy. There is no wrong answer!
12. Ladle your soup into bowls. And now for the star of the show: sprinkle a generous amount of toasted pecans on top. These add a beautiful crunch and richness to each spoonful. I toast mine on low heat in a pan until they get nutty!
13. Enjoy! Seriously, this soup is amazing. Let me know how your attempt went!

📝 Notes

• For a richer flavor, roast the squash with a little maple syrup or brown sugar.
• If you don't have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids!