Butternut Squash Soup With Brussels Sprouts Recipes

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SMOKEY BUTTERNUT SQUASH SOUP



Smokey Butternut Squash Soup image

I loved this recipe so much the first time I decided to make it for Thanksgiving. I doubled the recipe and got some enthusiastic feedback from my family. Hope you enjoy this recipe! Minus the goat cheese it is completely vegan and perfect for someone with lactose intolerance. Check out my blog for more recipes.

Provided by TheStarvingMusiciansKitchen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 butternut squash - peeled and cut into cubes, seeds removed and reserved
½ shallot, diced
3 tablespoons canola oil, divided
2 teaspoons smoked paprika
1 ½ teaspoons chili powder
1 ½ teaspoons chipotle chile 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
1 ½ cups almond milk
¼ cup crumbled goat cheese, or to taste
seeds of 1 pomegranate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  • Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  • Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  • 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. 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 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.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 38.8 g, Cholesterol 4.6 mg, Fat 10 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 91.9 mg, Sugar 15.5 g

MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH



Maple Roasted Brussel Spouts and Butternut Squash image

Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 7

1 pound brussels spouts (ends trimmed, sliced in half)
1 pound butternut squash (peeled, seeded, and cubed)
3 tablespoons olive oil
4 tablespoons real maple syrup (divided)
salt and pepper
1 cup whole pecans
1/2 cup dried cranberries

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
  • Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

Nutrition Facts : Calories 310 kcal, Carbohydrate 35 g, Protein 5 g, Fat 19 g, SaturatedFat 2 g, Sodium 24 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Roasted Brussels Sprouts and Butternut Squash image

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Provided by Gina

Categories     Side Dish

Time 50m

Number Of Ingredients 6

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps:

  • Preheat oven to 425°F. Spray a large sheet pan with oil.
  • In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
  • Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g

BUTTERNUT SQUASH SOUP WITH BRUSSELS SPROUTS



Butternut Squash Soup With Brussels Sprouts image

This recipe originally came from my Aunt Sue who made a Butternut and Asparagus soup and sent the recipe to her two sisters. My Aunt Chris made changes and created a Butternut and Brussels Sprouts recipe. My Mother took that recipe, made adjustments, and formed the soup recipe that you see here. Now we have 3 sisters all with different squash soup recipes!

Provided by Christy Reilly

Categories     Clear Soup

Time 2h45m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 -4 tablespoons butter
2 garlic cloves, minced
1 medium onion, chopped
1 medium butternut squash, peeled and cubed
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 5/8 ounces green onions, chopped, tops and bottoms separated
4 cups chicken broth (use Vegetable Broth for a vegetarian dish)
15 Brussels sprouts, whole

Steps:

  • Saute garlic and onion in butter over low heat, covered, until translucent.
  • Add squash, sugar, salt, pepper, green onion bottoms, and chicken broth.
  • Cook for 2 hours.
  • Add Brussels Sprouts, cook 20 minutes.
  • Add onion tops, cook 10 minutes.
  • Serve or store for the next day.

Nutrition Facts : Calories 182.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1327.6, Carbohydrate 31, Fiber 5.9, Sugar 7.9, Protein 7

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE



Roasted Brussels Sprouts, Butternut Squash, and Cranberries Recipe image

Dried cranberries and toasted pecans bring out the amazing flavor of these roasted Brussels sprouts and butternut squash. This is easy and delicious!

Provided by Diana Rattray

Categories     Dinner     Side Dish

Time 40m

Yield 8

Number Of Ingredients 8

1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Optional: 1/4 teaspoon garlic powder
1/2 cup pecan halves
1/2 cup dried cranberries

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
  • Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
  • Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
  • Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
  • Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
  • Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
  • Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
  • Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
  • Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
  • Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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