Recipe Instructions:
INGREDIENTS
4
cups peeled butternut squash cubes
3
tablespoons olive oil
1
small yellow onion, thinly sliced
4
cloves garlic, thinly sliced
Salt
Pepper
4
cups low-sodium vegetable (or chicken) stock
1
can (15-oz) white beans, rinsed and drained
1
tablespoon fresh sage, chopped
1
teaspoon curry powder
⅓
cup nutritional yeast flakes
2
tablespoons fresh parsley, chopped
24
pecan halves, chopped
DIRECTIONS
In a medium pot over medium heat, heat oil. Add onion and cook, stirring, until slightly soft, about 2 minutes. Add garlic, season with salt and pepper, and cook just until fragrant, about 30 seconds more. Add squash, stock, beans, sage, and curry powder. Season with more salt and pepper. Increase heat to high and bring to a boil, then reduce to heat to low, cover, and simmer 40 minutes, until squash is very tender.
Transfer to a blender. Add nutritional yeast and puree.
Garnish with parsley and chopped pecans.
Let leftovers cool completely before storing in an airtight container in the fridge.
