Butternut Squash Soup with Crispy Brussels Sprouts
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
½ cups
onion, chopped
-
3
cloves
garlic, minced
-
2
medium
carrots, peeled and chopped
-
7
cups
butternut squash, chunks
-
1
cup
apple, peeled and chopped
-
2 ½ to 3 ½
cups
vegetable broth, divided
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
ground nutmeg
-
½
cup
canned coconut milk
The Brussels sprouts
-
1
pound
Brussels sprouts, trimmed and halved
-
1 ½
tablespoons
olive oil
-
1
tablespoon
maple syrup
-
¼
teaspoon
salt
-
a pinch
crushed red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until softened.
- Add garlic and cook until fragrant, then add carrots, butternut squash, and apple, cooking until softened.
- Pour in 2 ½ cups of vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender.
- Remove from heat and stir in salt, pepper, nutmeg, and coconut milk.
- Blend the mixture until smooth, adding more broth as needed for desired consistency.
- Preheat the oven to 425°F for the Brussels sprouts.
- Toss Brussels sprouts with olive oil, maple syrup, salt, and red pepper flakes on a baking sheet.
- Bake until tender and browned, flipping halfway through.
- Serve the soup topped with the roasted Brussels sprouts.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
405
Total fat
20g
Total carbohydrates
57g
Total protein
9g
Sodium
793mg
Cholesterol
0mg
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