I sort of feel like a cheater with this post since it’s already on the blog. But, a re-do was in order. The original post was actually my first one on the blog and the iPhone pic just doesn’t do it justice. If you haven’t tried this recipe, you will LOVE it. It’s my go-to entree when I’m hosting people for dinner since it’s so versatile. It’s naturally gluten-free, and if you leave off the bacon it’s vegan and vegetarian, making it the perfect recipe for every type of eater.
It’s also really nutritious. Butternut squash is full of Vitamin A, Vitamin C and carotenoids, which are potent antioxidants and give the squash its vibrant color. In my opinion, it’s no mistake that nutrient-rich winter squash come into season during cold and flu season. Food is incredibly healing and nature knows best:)
The crispy Brussels sprouts add a nice dose of immune-boosting Vitamin C and the best texture contrast to the creamy soup. They’re a butternut soup game changer.
You guys will love this pretty, guest-impressing, nutritious winter soup. Let me know how you like it!
- 2 large butternut squash
- 1 large yellow onion (roughly chopped)
- 1 large pink lady or granny smith apple (roughly chopped with skin removed)
- 4 cups low sodium vegetable or chicken broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 8 slices Bacon
- 1 lb Brussels sprouts (sliced in half length wise)
- 1 1/2 tbsp coconut oil (for apple and onion)
- 1 1/2 tbsp coconut oil (for Brussels sprouts)
- Preheat oven to 350 degrees (oven will stay this temperature for all steps)
- Cut both squashes length-wise and remove seeds
- On a lined baking sheet, lay squash face down and roast for 1 hour
- While squash are in the oven, peel and cut onion and apple
- Place onion and apple on baking sheet and drizzle with melted coconut oil
- Season apple and onion with salt and pepper and bake for 30 minutes
- Once squash, apple and onion are roasted, place in a large pot on the stove, add broth and all spices and bring to a boil
- Remove soup from heat, and using an immersion blender, blend until smooth and keep warm on low heat
- Drizzle melted coconut oil on Brussel's sprouts and bake for 25 minutes
- Place bacon on a lined baking sheet and bake for 25 minutes
- Chop bacon once done
- Serve soup with chopped bacon and Brussel's
- You can also pan-fry the bacon but I find the oven is far cleaner and I don't get splashed with bacon grease
- If you don't own an immersion blender, feel free to use a blender or food processor
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