Ginger Squash Soup with Pecans Recipe

Ginger Squash Soup With Pecans Recipe

Ingredients

Makes 4 servings

• 1/3 cup toasted pecans
• 2 tablespoons chopped crystallized ginger
• 1 tablespoon canola or grapeseed oil
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 teaspoon grated fresh ginger
• 5 cups vegetable broth or water
• 1 kabocha squash, peeled, seeded and cut into 1/2-inch dice
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1/4 teaspoon ground allspice
• salt and freshly ground black pepper
• 1 cup plain unsweetened soy milk

Method

1. In a food processor, combine the pecans and crystallized ginger and pulse until coarsely chopped
2. Set aside
3. In a large soup pot, heat the oil over medium heat
4. Add the onion, celery and fresh ginger
5. Cover and cook until softened, about 5 minutes
6. Stir in the broth and squash, cover and bring to a boil
7. Reduce the heat to low and simmer, covered, stirring occasionally, until the squash is tender, about 30 minutes
8. Stir in the maple syrup, soy sauce, allspice and salt and pepper to taste
9. Puree in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
10. Stir in the soy milk and heat over low heat until hot
11. Ladle the soup into bowls and sprinkle with the pecan and ginger mixture and serve

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