Smoky Butternut Squash Soup with Brussels Sprouts and Pomegranate

Follow our step-by-step guide on how to make Smoky Butternut Squash Soup with Brussels Sprouts and Pomegranate.

1. Step 1

   Start by preheating your oven to 375°F (190°C). Grab a roasting pan and line it with a large sheet of aluminum foil to make cleanup a breeze later on.

2. Step 2

   In a mixing bowl, combine the butternut squash cubes, diced shallot, 2 tablespoons of canola oil, smoked paprika, chili powder, chipotle powder, and minced ginger. Toss everything together until the squash is well-coated with the spices and oil. Pour this vibrant mixture into your prepared roasting pan and wrap it tightly with the aluminum foil.

3. Step 3

   Roast in the oven for about 30 to 40 minutes, or until the squash is tender and fragrant. The aroma will fill your kitchen, making it hard to wait!

4. Step 4

   While the squash is roasting, heat the remaining tablespoon of canola oil in a cast-iron skillet over medium heat. Add the reserved butternut squash seeds along with a pinch of salt and black pepper. Toast them for about 5 minutes until they’re lightly golden and fragrant. Then, toss in the Brussels sprouts leaves and cook, stirring occasionally, until they’re slightly crispy and the seeds are browned, which should take about 10 to 15 minutes. Drizzle in the maple syrup, give it a quick stir, and then remove from heat.

5. Step 5

   Once the squash is done roasting, let it cool slightly before transferring it to a blender. Add the almond milk, but be sure not to fill the blender more than halfway. Cover the lid securely and pulse a few times to break up the mixture before blending it until smooth and creamy. You may need to do this in batches to avoid overflow.

6. Step 6

   Pour the silky butternut squash soup into bowls and top each serving with the toasted squash seeds, crispy Brussels sprouts mixture, a sprinkle of fresh pomegranate seeds, and crumbled goat cheese. Each bite will be a delightful mix of flavors and textures!