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Roasted Butternut and Brussels Sprouts Soup – A super creamy and cozy soup for cold winter nights. You’re just a few ingredients away from this incredibly delicious, comforting, and healthy butternut squash soup. Paleo, Whole30, dairy-free and gluten-free!
Photo credit: © Eatwell101.com
Ingredients list for the Roasted Butternut Squash and Brussels Sprouts soup
- 1 large butternut squash
- 1 pound (450g) Brussels sprouts, trimmed
- 1 large onion, roughly chopped
- 5 cloves of garlic, peeled
- 3 1/2 cups (800ml) vegetable stock
- 1 teaspoon salt and fresh cracked black pepper, to taste
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Parmesan shavings, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the butternut squash soup: Preheat your oven to 400°F (200°C). Slightly oil a rimmed baking sheet. Trim Brussels sprouts and remove any yellow leaves. Cut them into halves or quarters and add to the baking sheet. Peel, seed and chop the butternut squash into 1-inch squares; add to the baking sheet.
2. Add thyme, onion, and garlic to the baking sheet with butternut squash and Brussels sprouts. Season with salt and pepper, add olive oil and toss to coat.
3. Transfer the vegetables to the oven and roast for 20-25 minutes.
4. Once the veggies are roasted, add to food processor with 1 cup of vegetable stock (keep some veggies for garnish). Pulse until smooth then transfer to a pot or a large saucepan. Add the remaining vegetable stock and stir well.
5. Simmer on low for 10 minutes. Adjust seasoning and serve the roasted butternut squash soup, garnished with chunks of roasted Brussels sprouts, squash, and Parmesan shavings. Enjoy!
Note: you can add a tablespoon heavy cream or 1/2 cup coconut milk to the soup before serving.
