Smoky Butternut Squash Bisque

1. 1

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

2. 2

   In a bowl, toss the butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger until evenly coated. Transfer to the prepared roasting pan and wrap the aluminum foil around the squash mixture.

3. 3

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

4. 4

   Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir the reserved butternut squash seeds, a pinch of salt, and a pinch of ground black pepper in the skillet until lightly toasted, about 5 minutes. Add the Brussels sprouts leaves and cook, stirring occasionally, until the leaves are slightly crispy and the seeds are browned, 10 to 15 minutes. Stir the maple syrup into the seed mixture and remove from the heat immediately.

5. 5

   Add the butternut squash mixture and almond milk to a blender, filling it no more than halfway. Cover and hold the lid down; pulse a few times, then blend. Puree in batches until the soup is smooth.

6. 6

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

• Calories 212.53 kcal Moderate
• Protein 3.9 g Low Source
• Carbs 33.27 g Moderate
• Total Fat 9.13 g Moderate
• Saturated Fat 1.36 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.63 mg Low Source
• Sodium 83.9 mg Low Source
• Fiber 4.81 g Moderate
• Sugar 12.61 g High
• Added Sugar 1.75 g Low Source
• Calcium 219.85 mg Moderate
• Iron 1.72 mg Low Source
• Potassium 779.84 mg Moderate
• Vitamin A 1527.83 mcg_rae Good Source
• Vitamin C 57.62 mg Good Source
• Vitamin D 0.64 mcg Low Source

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

• Tree Nuts 🌰
• Milk 🥛
• Onions 🧅