Roasted Orange Gazpacho with Maple Pecans
Servings
6 Servings
Ingredients
- 2 butternut squash peeled and diced
- 2 sweet potatoes peeled and diced
- 1 large parsnip peeled and diced
- ⅓ cup fresh ginger peeled and diced
- 5-6 garlic cloves peeled
- 1 large onion diced
- 32 ounces almond milk
- 32 ounces vegetable broth
- 2 cups coconut water
- 2 tablespoons ground cinnamon
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Garnish: Cream of coconut maple syrup, Maple Pecans, chopped fresh flat-leaf parsley
- 1 cup pecans chopped
- 1 tablespoon maple syrup
Instructions
- Maple Pecans
- Preheat oven to broil. Line a baking sheet with parchment paper.
- In a small bowl, toss pecans and maple syrup, until nuts are coated evenly. Place pecans in a single layer on the prepared baking sheet.
- Broil for 2 minutes. Keep an eye on pecans, as they will burn very quickly. Remove from oven and cool.
- Gazpacho
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Scatter butternut squash, sweet potatoes, parsnip, onion, ginger, and garlic on a baking sheet. Coat veggies with evoo, season with salt and pepper. Cover with aluminum foil and roast in a 400°F for 1 hour.
- Add broth and almond milk to a large pot or Dutch oven over medium high heat. Once liquid comes to a boil, add in roasted vegetables. Add cinnamon and coconut water.
- Using an immersion blender, standard blender, or food processor, puree mixture until thick and creamy. Add additional coconut water to thin out soup if it gets too thick.
- Chill soup. Serve in small bowls or tasting cups. Garnish with maple pecans, a drizzle of cream of coconut and a drizzle of maple syrup. Sprinkle fresh parsley over soup.