Step 1

Roast the squash at 400 for 30 minutes. Spray with some avocado oil (optional), and season with salt and pepper, to taste.

Step 2

While the squash roasts, prepare the tempeh mixture. Preheat an air fryer to 350. In a small bowl, whisk together the garlic, mustard, maple syrup, lemon juice, and salt. Crumble the tempeh onto a baking sheet lined with parchment paper. Add the apple and pecans. Drizzle the marinade on top and combine well so everything is coated. Air fry for 15-20 minutes, watching so the tempeh is crispy but the nuts don’t burn.

Step 3

Meanwhile, saute the onion, carrots and celery.

Step 4

Add the garlic and seasonings.

Step 5

Stir in the white beans, squash, broth and milk. Simmer for 10 minutes to meld the flavors. Remove from the oven and let cool slightly for 5 minutes. Pour into a blender and puree until smooth. Taste and adjust the seasonings as needed.