Butternut Squash Soup with Crispy Brussels Sprouts
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Oh My Veggies · by Nicole★ 5.0 (2)

Butternut Squash Soup with Crispy Brussels Sprouts

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 19%
CARBS 53G55% OF CAL
13G FIBER3G ADDED16G INTRINSIC22G OTHER19G TOTAL SUGAR
FAT 19G45% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy butternut squash soup enriched with coconut milk, apple, and carrot, topped with crispy maple-roasted Brussels sprouts. Comforting and seasonal.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 onion (chopped (about 1 1/2 cups))
  • 3 cloves garlic (minced)
  • 2 medium carrots (peeled and chopped (about 1 cup))
  • 7 cups butternut squash chunks (about 1/2 to 3/4 inch in size)
  • 1 cup peeled and chopped apple (about 1/2 to 3/4 inch in size)
  • 2 1/2 to 3 1/2 cups vegetable broth (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup canned coconut milk
  • 1 pound Brussels sprouts (trimmed and halved (quartered if large))
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • pinch crushed red pepper flakes
PREP
20M
SODIUM
1274MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.