Butternut Pecan Harvest Soup

Butternut Pecan Harvest Soup captures fall’s orchard-and-garden spirit with roasted squash and fragrant toasted pecans. A gentle simmer with sage and thyme turns the vegetables into a silky American lunch classic.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 295 cal
• 6g protein
• 32g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup fresh pecans
• 1 medium (about 2.5 lb) butternut squash
• 1 large yellow onion
• 1 medium carrot
• 1 stalk celery
• 8 leaves fresh sage
• 4 fresh thyme sprigs
• 3 cloves garlic
• 3 tbsp olive oil
• 5 cups vegetable broth
• 1/2 cup unsweetened almond milk or half-and-half
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 tbsp optional pumpkin seeds for garnish

Instructions

1. 1Preheat the oven to 400°F. Halve the butternut squash lengthwise, scoop out the seeds, and brush the cut sides lightly with olive oil. Place cut-side down on a baking sheet and roast until completely tender and caramelized at the edges, 35 to 40 minutes.
2. 2While the squash roasts, toast the fresh pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant. Set aside half for garnish; chop the remaining half finely to stir into the finished soup.
3. 3Dice the onion, carrot, and celery. Warm the remaining olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced vegetables and salt; cook, stirring occasionally, until softened and translucent, about 8 minutes.
4. 4Add the minced garlic, chopped sage, and thyme sprigs. Cook 1 minute more until the herbs release their aroma.
5. 5Scoop the roasted squash flesh from the skin and add it to the pot along with the vegetable broth. Bring to a gentle simmer, then reduce heat and cook uncovered for 12 minutes so the flavors meld.
6. 6Remove the thyme sprigs. Using an immersion blender (or working in batches in a countertop blender), puree the soup until completely smooth and velvety. Return to low heat.
7. 7Stir in the almond milk or half-and-half, the finely chopped toasted pecans, nutmeg, remaining salt, and black pepper. Warm through for 3 to 4 minutes; do not boil hard. Taste and adjust seasoning.
8. 8Ladle into bowls. Top each serving with the reserved whole toasted pecan halves and a few pumpkin seeds if using. The soup is light enough for lunch yet deeply satisfying from the roasted squash and buttery pecans. It reheats beautifully for meal prep.