Smokey Butternut Squash Soup
Smokey Butternut Squash Soup might be just the soup you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 185 calories, 4g of protein, and 10g of fat per serving. A mixture of ginger, brussels sprouts, maple syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
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.
Bake in the preheated oven until squash is tender, 30 to 40 minutes.
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.
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.
Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.