Smokey Butternut Squash Soup

Smokey Butternut Squash Soup
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    10

Embrace the autumnal flavors with this velvety smooth Butternut Squash Soup. Infused with smoky spices and topped with a delightful medley of toasted seeds, crispy Brussels sprout leaves, and sweet pomegranate jewels, it's a symphony of textures and tastes that will warm you from the inside out.

Ingridients

Adjust Servings

Nutrition

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

Follow The Directions

01

Step

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

02

Step

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.

03

Step

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

04

Step

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.

05

Step

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.

06

Step

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

For a richer flavor, roast the butternut squash with a sprig of rosemary or thyme.
Adjust the amount of chili powder and chipotle powder to suit your spice preference.
If you don't have almond milk, you can substitute with coconut milk or vegetable broth.
The toasted seeds and Brussels sprouts mixture can be made ahead of time and stored in an airtight container for up to 2 days.

Audie Johnston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Grant Conroy

    I added a little bit of brown sugar to the squash mixture for extra sweetness.

  • Remington Treutel

    This is a great way to use up leftover butternut squash.

  • Dejon Cummerata

    The toasted seeds and Brussels sprouts add a great crunch to the soup.

  • Kimberly Wisozk

    I love how easy this recipe is to make!

  • Dovie Becker

    I made this for Thanksgiving and everyone loved it!

  • Aiyana Schiller

    This soup is amazing! The smoky flavor is perfect for a chilly evening.

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