Smokey Butternut Squash Soup

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.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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.

Step: 6

Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

Per Serving: 243 calories; protein 4.8g; carbohydrates 38.8g; fat 10g; cholesterol 4.6mg; sodium 91.9mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.