Butternut Squash Soup with Crunchy Maple Pecans
clockIcon 30 min Veggie Veggie Veggie 71033
For 2 Portions
1
yellow onion
4 sprig(s)
thyme, fresh
1/2
butternut squash
2 tbsp
sour cream
1 4/5 oz
pecans
1
red apple
pepper
chili flake
vegetable broth
maple syrup
canola oil
salt
garlic
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Toss pecans with maple syrup and season with salt, then spread out on a lined baking sheet and roast for <timer>. Set aside to cool.
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Butternut Squash Soup with Crunchy Maple Pecans PT30M For 2 Portions pepper 1 yellow onion 4 sprig(s) thyme, fresh 0.4 tsp chili flake 0.5 butternut squash 2 cup(s) vegetable broth 2 tbsp sour cream 1 tbsp maple syrup 2 tbsp canola oil 1.8 oz pecans 1 red apple salt 2 clove(s) garlic
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