Soup

Smokey Butternut Squash Soup

Name: Smokey Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 1/2 cups almond milk; 6 fresh Brussels sprouts, cored and separated into leaves; 1 butternut squash - peeled and cut into cubes, seeds removed and reserved; 3 tablespoons canola oil, divided; 1 1/2 teaspoons chipotle chile powder; 1 1/2 teaspoons chili powder; 1 teaspoon minced fresh ginger; 1/4 cup crumbled goat cheese, or to taste; salt and ground black pepper to taste; 2 tablespoons maple syrup; seeds of 1 pomegranate; 1/2 shallot, diced; 2 teaspoons smoked paprika

14 September 2026

Not yet ratedRate Recipe

Total Time60 Mins

Serves6

Per Serving$1.24

Smokey Butternut Squash Soup requires around 1 hour from start to finish. For $1.24 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 188 calories, 4g of protein, and 10g of fat per serving. This recipe serves 6.

Gluten Free Starter & Snack Soup Winter Fall Cheese Pomegranates

Method:

1
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
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.
3
Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
4
Bake in the preheated oven until squash is tender, 30 to 40 minutes.
5
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.
6
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.
7
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.
8
Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.