I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.

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  • Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.

  • Bake in the preheated oven until squash is tender, 30 to 40 minutes.

  • Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.

  • Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.

  • Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

243 calories; 10 g total fat; 5 mg cholesterol; 92 mg sodium. 38.8 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2013
This recipe worked great for our dinner party. Only point is you might have to mix in water and then heat in a pot to produce the amount needed (as this depends on how ch squash you started with). But very tasty and will make again soon. Read More
(4)

Most helpful critical review

Rating: 3 stars
10/03/2014
Decent 3.5 stars Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/08/2013
This recipe worked great for our dinner party. Only point is you might have to mix in water and then heat in a pot to produce the amount needed (as this depends on how ch squash you started with). But very tasty and will make again soon. Read More
(4)
Rating: 4 stars
12/08/2013
This recipe worked great for our dinner party. Only point is you might have to mix in water and then heat in a pot to produce the amount needed (as this depends on how ch squash you started with). But very tasty and will make again soon. Read More
(4)
Rating: 3 stars
10/03/2014
Decent 3.5 stars Read More
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Rating: 4 stars
02/18/2019
Great flavor but beware - it s really spicy hot so you may want to cut out at least 1/2 a tsp of the chipotle chili powder & maybe use real milk instead of almond to cut through the heat. Read More