Ingredients
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1 small butternut squash, about 2 cups
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1 cup Sea Salt Activated Native Texas Pecans
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1 tablespoon coconut oil
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½ small leek
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⅔ cup full-fat canned coconut milk
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1 ⅓ cup vegetable stock
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½ teaspoon sea salt
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¼ teaspoon ground nutmeg
Instructions
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Preheat the oven to 400 degrees F.
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Chop the tip and tail off the butternut squash and halve it length-wise. Scoop out the seeds and innards. Drizzle with oil and sprinkle with sea salt. Roast cut-side down 50 to 60 minutes, or until flesh is very soft when poked with a fork.
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While squash is roasting, chop the leek.
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Add the coconut oil to a skillet and heat to medium-high. Add the leek and sauté, stirring occasionally, until leek is bright green and softened, about 3 to 4 minutes.
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Once the squash is cool enough to handle, scoop the flesh into a high-powered blender, discarding the skin.
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Transfer sautéed leek to the blender along with 2/3 cup of the activated pecans, coconut milk, broth, sea salt, and nutmeg. Blend on high until completely creamy and any lumps are out.
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Taste soup for flavor and add more sea salt if desired. If the soup is thick, add more stock until the consistency is to your preference.
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Serve with the remaining activated pecans.
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Enjoy this vegan, paleo soup for up to 3 days in the fridge!