CookPal AI
Smokey Butternut Squash Soup

Smokey Butternut Squash Soup

Cost $15, save $20

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $15

INGREDIENTS

  • 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

STEPS

1

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

2

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.

3

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

4

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.

5

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

6

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

NUTRIENTS

Per 1 serving

🔥

243

Calories

  • 5
    Protein
  • 39
    Carbs
  • 10
    Fats

💡 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.