Smoky Butternut Squash Bisque

1. 1

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

2. 2

   Toss butternut squash, shallot, canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour the mixture into the prepared roasting pan and wrap the aluminum foil around it.

3. 3

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

4. 4

   Heat canola oil in a cast-iron skillet over medium heat. Cook and stir the reserved butternut squash seeds, salt, and ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until the leaves are slightly crispy and the seeds are browned, 10 to 15 minutes. Stir maple syrup into the seed mixture and immediately remove from heat.

5. 5

   Pour the butternut squash mixture and almond milk into a blender no more than half full. Cover and hold the lid down; pulse a few times before blending continuously. Purée in batches until the soup is smooth.

6. 6

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

• Calories 213.47 kcal — Moderate 11%
• Protein 4.05 g ⌄ Low Source 8%
• Carbohydrate 33.24 g 12%
• Total Fat 9.1 g — Moderate 12%
• Saturated Fat 1.33 g — Moderate 7%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 5.08 mg ⌄ Low Source 2%
• Sodium 70.59 mg ⌄ Low Source 3%
• Dietary Fiber 4.8 g — Moderate 17%
• Total Sugars 12.6 g --
• Added Sugars 1.75 g ⌄ Low Source 4%
• Calcium 219.91 mg — Moderate 17%
• Iron 1.72 mg ⌄ Low Source 10%
• Potassium 779.8 mg — Moderate 17%
• Vitamin A 1107.5 mcg ↗ Good Source 123%
• Vitamin C 59.29 mg ↗ Good Source 66%
• Vitamin D 0.6 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Onions 🧅