Roasted Pecan Butternut Squash Soup

Preheat oven to 400°F. Spread the butternut squash cubes and pecans on separate sections of a large rimmed baking sheet. Drizzle the squash with 1 tablespoon olive oil and toss to coat. Roast for 25 to 30 minutes, removing the pecans after 10 minutes when they are fragrant and toasted.

While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the sliced leek and cook, stirring occasionally, for 5 to 7 minutes until soft and translucent.

Add the roasted butternut squash, toasted pecans, vegetable broth, coconut milk, nutmeg, salt, and pepper to the pot with the leeks. Bring to a gentle simmer.

Working in batches, transfer the soup to a blender and blend on high until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.

Return the blended soup to the pot and heat over medium-low until warmed through. Taste and adjust seasoning with additional salt and pepper as needed.

Ladle into bowls and garnish with a drizzle of coconut milk, a few reserved toasted pecans, and a pinch of nutmeg before serving.