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Smokey Butternut Squash Soup

21 Oct
Perfect for the Fall

Perfect for the Fall!

Sometimes (actually more often that not) I will go on a crazy grocery store shopping binge and buy an array of random ingredients without any ideas for a recipe. On such an occasion I had a pomegranate, ginger, a butternut squash and brussels sprouts among a few other random vegetables (there was indeed a lone artichoke).  When I got home I just started to cook without any forethought. By the time I finished I was pleasantly surprised by this little recipe. I loved it so much the first time that for Thanksgiving I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goats cheese it is completely vegan and perfect for someone with lactose intolerance. 🙂

Smokey Butternut Squash Soup

Serves 4-6

Ingredients:

1 butternut squash, seeds scooped and put aside

½ Shallot cut lengthwise

¼ of a small piece of ginger

2 tsp. Smoked Paprika

1 ½ tsp. chipotle and Chili powder

1 pomegranate

1 ½ cups almond milk

6 Brussels sprouts (leaves only)

3 tbsp. Canola oil

2 tbsp. maple syrup

Crumbled Goats Milk Cheese.

Directions:

Pre-heat oven to 375° F

1.

Start by cutting butternut squash and scooping out the seeds and placing them aside in a bowl. Dice ginger and shallot.Toss butternut squash, ginger and shallot in smoked paprika and chipotle/chili with canola oil. Then wrap in tin foil on a roasting pan and place in the oven.

Put timer on for 30-40 minutes.

2.

While you wait, take squash seeds and place on medium heat in a cast iron skillet with 1 tbsp. Canola oil and salt + pepper for taste. While seeds are toasting wash Brussels sprouts and peal off the outer leaves. Put aside the rest of the Brussels sprouts and use later or throw them away (but I would advise against that…). After the seeds have been toasting for 5 minutes add the Brussels sprout leaves. Leave on stove for 10-15 minutes, stir occasionally. Once Brussels sprout leaves begin to get crispy and the seeds are slightly brown, add maple syrup and immediately remove from the stove.

3.

Okay so you can either go to the store and by pomegranate that has already been dismantled, or you can do things the hard way (like I did) and remove the pomegranate seeds yourself. It isn’t really that difficult, but it is slightly time consuming! Whatever you decide to do the pomegranate is just garnish so don’t fret over it!

4.

After 30-40 minutes check to see if butternut squash is soft. If it is easy to cut through with a fork, remove from the oven and place on the counter to cool. Once slightly cooled off, place in a blender with almond milk and blend on high speed until very smooth without lumps.

5.

Pour soup into bowls and top with crumbled goats milk cheese, roasted maple toppings and pomegranate seeds. Serve with toasted bread or alone.

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