Smokey Butternut Squash Soup

Name: Smokey Butternut Squash Soup
Total time: 45 min
Yield: 6 份数
Ingredients: 🎃 1 butternut squash - peeled and cut into cubes, seeds removed and reserved; 🧅 ½ shallot, diced; 🥛 1 ½ cups almond milk; ¼ cup crumbled goat cheese, or to taste; 🍈 Seeds of 1 pomegranate; 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; 2 tablespoons maple syrup; 🥬 6 fresh Brussels sprouts, cored and separated into leaves

成本 $15, 节省 $20

来源: Recommended by CookPal

45 分钟
6 份数
$15

Smokey Butternut Squash Soup

成本 $15, 节省 $20

来源: Recommended by CookPal

45 分钟
6 份数
$15

食材

Main Ingredients
- 🎃 1 butternut squash - peeled and cut into cubes, seeds removed and reserved
- 🧅 ½ shallot, diced
- 🥛 1 ½ cups almond milk
- ¼ cup crumbled goat cheese, or to taste
- 🍈 Seeds of 1 pomegranate
Seasoning and Oils
- 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
- 2 tablespoons maple syrup
Vegetables and Garnish
- 🥬 6 fresh Brussels sprouts, cored and separated into leaves

步骤

Preheat oven to 375°F (190°C). Line a roasting pan with aluminum foil.

In a bowl, toss the butternut squash, shallot, 2 tablespoons canola oil, smoked paprika, chili powder, chipotle powder, and fresh ginger until evenly coated. Place in the prepared roasting pan and wrap with aluminum foil.

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

Heat 1 tablespoon of canola oil in a cast-iron skillet over medium heat. Toast the reserved squash seeds with a pinch of salt and ground black pepper for 5 minutes. Add Brussels sprouts leaves and cook until slightly crispy and browned, about 10-15 minutes. Stir in maple syrup and remove from heat.

In a blender, combine the roasted butternut squash mixture and almond milk in batches, blending until smooth.

Serve the soup in bowls, topping with roasted squash seeds, crispy Brussels sprout leaves, pomegranate seeds, and crumbled goat cheese (if not vegan).

营养成分

每份

🔥

243

卡路里

5
蛋白质
39
碳水化合物
10
脂肪

💡 For a fully vegan version, skip the goat cheese topping or replace it with a plant-based alternative.Roasting the butternut squash with spices enhances its flavor, making it smoky and slightly sweet.Maple syrup adds a subtle sweetness to balance the heat of the spices.This soup stores well in the fridge and can be reheated for quick meals.