Butternut Squash Soup with Sichuan Pepper

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people

This recipe brings warmth to the cool autumn days. Flavour and crunch are added with the pecans in lieu of croutons.


How It's Made: The Soup


  • 3 tablespoons coconut oil
  • 2 onion(s), chopped
  • 3 garlic clove(s)
  • 1/4 inch ginger
  • Half of a butternut squash, diced
  • 1 large sweet potato(es)
  • 3 cups vegetable broth
  • 1/2 teaspoon Sichuan Pepper
  • 1 teaspoon ground turmeric


  1. In a large saucepan, saute the onions, garlic and ginger in coconut oil until the onions become translucent and lightly browned.
  2. Meanwhile, peel and cut the sweet potatoes and squash into cubes.
  3. Add the diced onion and stir.
  4. Pour in the vegetable broth and add the spices. Bring to a boil, reduce heat to medium and simmer for about 15-20 minutes or until vegetables are tender and a fork can pass through easily.
  5. Put all ingredients in a blender and mix until it becomes a smooth texture.
  6. Adjust seasoning to taste with salt and pepper. Pour into a bowl and garnish with roasted spiced pecans and a drizzle of coconut milk.

How It's Made: Roasted Spiced Pecans


  • 1 cup pecans
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 tablespoon maple syrup


  1. Roast pecans on a baking sheet in the oven at 350F for 5 minutes.
  2. Melt the coconut oil in a nonstick pan.
  3. Fry the spices over medium heat for about 1 minute (be careful not to burn the spices!). Add salt and the roasted pecans and stir to coat each pecan.
  4. Add the maple syrup, and stir until it evaporates (a few minutes). Let cool completely before topping your soup. You can keep the nuts in an airtight container or bag for future use.
Garnish with coconut milk and pecans
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!