Smoky Butternut Squash Soup Recipe

Ingredients

• 1 butternut squash - peeled and cut into cubes, seeds removed and reserved
• 0.5 shallot, diced
• 3 tablespoons canola oil, divided
• 2 teaspoons smoked paprika
• 1.5 teaspoons chili powder
• 1.5 teaspoons chipotle chile powder
• 1 teaspoon minced fresh ginger
• salt and ground black pepper to taste
• 6 fresh Brussels sprouts, cored and separated into leaves
• 2 tablespoons maple syrup
• 1.5 cups almond milk
• 0.25 cup crumbled goat cheese, or to taste
• seeds of 1 pomegranate

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
2. In a bowl, toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger until evenly mixed and coated. Pour into the prepared roasting pan and wrap aluminum foil around squash mixture.
3. Bake in the preheated oven until squash is tender, about 30 to 40 minutes.
4. Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, a pinch of salt, and a pinch of ground black pepper in the skillet until lightly toasted, about 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, about 10 to 15 minutes. Stir maple syrup into the seed mixture and immediately remove from heat.
5. Pour butternut squash mixture and almond milk into a blender, ensuring it is no more than half full. Cover and hold the lid down; pulse a few times before blending continuously. Puree in batches until soup is smooth.
6. Pour the butternut squash soup into bowls and top with the squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

Nutrition

• Calories: 243 kcal
• Fat Content: 10 g
• Fiber Content: 6 g
• Sugar Content: 16 g
• Sodium Content: 92 mg
• Protein Content: 5 g
• Cholesterol Content: 5 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g