Smokey Butternut Squash Soup

3.7
(3)

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.

2
2
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
6
Yield:
6 servings

Ingredients

  • 1 butternut squash - peeled and cut into cubes, seeds removed and reserved

  • ½ shallot, diced

  • 3 tablespoons canola oil, divided

  • 2 teaspoons smoked paprika

  • 1 ½ teaspoons chili powder

  • 1 ½ 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 ½ cups almond milk

  • ¼ cup crumbled goat cheese, or to taste

  • seeds of 1 pomegranate

Directions

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

  2. 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.

  3. Bake in the preheated oven until squash is tender, 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, 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.

  5. 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.

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

Nutrition Facts (per serving)

243 Calories
10g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 243
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 5mg 2%
Sodium 92mg 4%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 21%
Total Sugars 16g
Protein 5g
Vitamin C 63mg 314%
Calcium 189mg 15%
Iron 2mg 13%
Potassium 990mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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