Smokey Butternut Squash Soup

Name: Smokey Butternut Squash Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters almond milk; 6 fresh Brussels sprouts, cored and separated into leaves; 1 butternut squash - peeled and cut into cubes, seeds removed and reserved; 3 Tbsps canola oil, divided; 2 teaspoons chipotle chile powder; 2 teaspoons chili powder; 1 teaspoon minced fresh ginger; 59 milliliters crumbled goat cheese, or to taste; 6 servings salt and ground black pepper to taste; 2 Tbsps maple syrup; 1 seeds of pomegranate; 1 shallot, diced; 2 teaspoons smoked paprika

Smokey Butternut Squash Soup is a gluten free recipe with 6 servings. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 185 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive soup. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for Autumn. If you have seeds of pomegranate, maple syrup, salt and ground pepper, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Aluminum Foil

Roasting Pan

Oven

Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated.

Ingredients you will need

Butternut Squash

Chili Powder

Canola Oil

Paprika

Shallot

Ginger

Equipment you will use

Bowl

Pour into prepared roasting pan and wrap aluminum foil around squash mixture.

Ingredients you will need

Squash

Wrap

Equipment you will use

Aluminum Foil

Roasting Pan

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

Ingredients you will need

Squash

Equipment you will use

Oven

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.

Ingredients you will need

Ground Black Pepper

Butternut Squash

Canola Oil

Seeds

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Brussels Sprouts

Maple Syrup

Seeds

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.

Ingredients you will need

Butternut Squash

Almond Milk