Smokey Butternut Squash Soup

Enjoy the spicy, smokey flavor of this butternut squash soup topped with pomegranate seeds, goat cheese, and crispy Brussels sprouts.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 243 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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