For a richer flavor, roast the butternut squash with a sprig of rosemary or thyme. Adjust the amount of chili powder and chipotle powder to suit your spice preference. If you don't have almond milk, you can substitute with coconut milk or vegetable broth. The toasted seeds and Brussels sprouts mixture can be made ahead of time and stored in an airtight container for up to 2 days.
Smokey Butternut Squash Soup
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS10
Embrace the autumnal flavors with this velvety smooth Butternut Squash Soup. Infused with smoky spices and topped with a delightful medley of toasted seeds, crispy Brussels sprout leaves, and sweet pomegranate jewels, it's a symphony of textures and tastes that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol5 mg
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Fiber6 g
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Protein5 g
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Saturated Fat2 g
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Sodium92 mg
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Sugar16 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
02
StepToss 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.
03
StepBake in the preheated oven until squash is tender, 30 to 40 minutes.
04
StepHeat 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.
05
StepPour 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.
06
StepPour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.
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Grant Conroy
Jun 26, 2025I added a little bit of brown sugar to the squash mixture for extra sweetness.
Remington Treutel
Jun 25, 2025This is a great way to use up leftover butternut squash.
Dejon Cummerata
Jun 19, 2025The toasted seeds and Brussels sprouts add a great crunch to the soup.
Kimberly Wisozk
Jun 18, 2025I love how easy this recipe is to make!
Dovie Becker
Jun 16, 2025I made this for Thanksgiving and everyone loved it!
Aiyana Schiller
Jun 7, 2025This soup is amazing! The smoky flavor is perfect for a chilly evening.