SMOKEY BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES
I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.
Provided by TheStarvingMusiciansKitchen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 243.4 calories, CarbohydrateContent 38.8 g, CholesterolContent 4.6 mg, FatContent 10 g, FiberContent 5.9 g, ProteinContent 4.8 g, SaturatedFatContent 1.8 g, SodiumContent 91.9 mg, SugarContent 15.5 g
SMOKY BUTTERNUT SQUASH SOUP RECIPE - GRACE PARISI | FOOD ...
This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with a swirl of crème fraîche. Slideshow: More Incredible Soup Recipes
Provided by Grace Parisi
Total Time 1 hours 0 minutes
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.
- Puree the soup until smooth; season with salt.
- In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.
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SMOKY BUTTERNUT SQUASH SOUP RECIPE - GRACE PARISI | FOOD ...
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- In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.
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Calories 328 calories per serving
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Category Lunch
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Calories 328 calories per serving
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