Butternut Squash Soup with Crunchy Maple Pecans
30 min
Veggie
71051
For 2 Portions
50 g
pecan
30 g
sour cream
4 sprig(s)
thyme, fresh
1
yellow onion
1
red apple
1/2
butternut squash
500 ml
vegetable broth
2 tbsp
canola oil
2 clove(s)
garlic
1 tbsp
maple syrup
1/2 tsp
chili flake
pepper
salt
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 5 min. Set aside to cool.