Ingredients
Ingredients
1 tablespoon coconut oil
2 medium sweet onions, chopped
1 leek (whites only), sliced
1 tablespoon garlic, chopped
2 ½ - 3 pounds butternut squash, peeled & cubed
1 apple, peeled & chopped
1 quart vegetable or chicken stock
2 teaspoons cinnamon, divided
1 teaspoon salt
½ teaspoon pepper
¼ cup raw pecans, chopped
Preparation
Instructions Heat coconut oil over medium heat in a stock pot. Add onion, leek, and garlic. Sauté for 5-10 minutes until soft. Add squash and apple, and cook another 5 minutes. Add stock and 1 teaspoon cinnamon, and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes. Blend soup with immersion blender or blender until smooth, and season with salt and pepper. Toss pecans with remaining 1 teaspoon of cinnamon, and lightly toast or sauté for 4-5 minutes until fragrant. Serve soup topped with spiced pecans.
