Share on Pinterest
Butternut Squash Soup with Maple Spiced Walnuts
- 45 minutes
- 14 ingredients
- Walnuts
- Easy
- servings
Ingredients
- 3 tbsp olive oil, divided
- 1 yellow onion, diced
- 2 large carrots, chopped
- 2 celery stocks, chopped
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 cups water
- 4 cups vegetable stock
- salt and pepper
- 1 cup Diamond of California Walnuts
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne
The Steps
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onions, carrot and celery and cook until soft.
- Add the butternut squash to the pot, then the water and vegetable stock. Season with salt and pepper.
- Allow the mixture to cook covered for about 20 minutes, or until the squash is very easily pierced with a fork.
- Remove from heat and use an immersion blender (or transfer in batches to a regular blender) to blend the soup until it has an even, smooth texture.
- Pre-heat the oven to 350.
- In a small bowl, mix the remaining olive oil with the walnuts, maple syrup, salt, paprika, chili powder, and cayenne.
- Pour the mixture onto a small baking sheet and bake for 15 minutes. Remove the nuts from the oven and transfer to a plate to cool.
- Spoon the soup into serving bowls and top each with a handful of walnuts.
