A spicy, smoky flavoured butternut squash soup topped with pomegranate seeds, goat cheese and crispy Brussels sprout leaves.
12 people made this
1 butternut squash - peeled and cut into cubes, seeds removed and reserved
1/2 shallot, diced
3 tablespoons oil, divided
2 teaspoons smoked paprika
1 1/2 teaspoons chilli powder
1 1/2 teaspoons chipotle chilli powder
1 teaspoon minced fresh ginger
salt and ground black pepper to taste
6 fresh Brussels sprouts, cored and separated into leaves
2 tablespoons maple syrup
350ml almond milk
40g crumbled goat cheese, or to taste
seeds from 1 pomegranate
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Line a roasting tin with a large piece of foil.
Toss butternut squash, shallot, 2 tablespoons oil, paprika, chilli powder, chipotle powder and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap foil around squash mixture.
Bake in the preheated oven until squash is tender, 30 to 40 minutes.
Heat 1 tablespoon oil in a cast-iron pan over medium heat. Cook and stir reserved butternut squash seeds, pinch salt and pinch ground black pepper in the pan 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.
Pour butternut squash mixture and almond milk into a blender or food processor 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.
Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds and goat cheese.