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Smokey Butternut Squash Soup
Prep
15 mins
Cook
45 mins
Servings
6
Difficulty
Medium
When the weather turns crisp and I'm craving something warming and deeply satisfying, this is the soup I reach for. The combination of smoked paprika, chipotle, and fresh ginger creates this incredible smoky depth that makes you feel like you've been simmering it all day, yet it comes together in under an hour. Butternut squash is packed with vitamin A, which is wonderful for your skin and vision, and the best part is how budget friendly this recipe is since most of these warming spices probably live in your pantry already. Topped with crispy Brussels sprout leaves, tart pomegranate seeds, and creamy goat cheese, each spoonful feels like a celebration of fall flavors.
Ella x
Ingredients
- 11 butternut squash - peeled and cut into cubes, seeds removed and reserved
- ½ shallot, diced½ shallot, diced
- 33 tablespoons canola oil, divided
- 22 teaspoons smoked paprika
- 11 ½ teaspoons chili powder
- 11 ½ teaspoons chipotle chile powder
- 11 teaspoon minced fresh ginger, salt and ground black pepper to taste
- 66 fresh brussels sprouts, cored and separated into leaves
- 22 tablespoons maple syrup
- 11 ½ cups almond milk
- ¼ cup crumbled goat cheese, or to taste, seeds of 1 pomegranate¼ cup crumbled goat cheese, or to taste, seeds of 1 pomegranate
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
- 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.
- 3
Bake in the preheated oven until squash is tender, 30 to 40 minutes.
- 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.
- 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.
- 6
Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.
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