Ingredients:
1 medium butternut squash, peeled and cubed
1 cup Brussels sprouts, halved
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
Salt and pepper to taste
1/4 cup coconut milk or heavy cream (for swirling)
2 tablespoons pumpkin seeds (optional, for garnish)
Directions:
Preheat the oven: Set your oven to 400°F (200°C).
Roast the vegetables: Toss the butternut squash cubes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes until tender and golden. Set some roasted Brussels sprouts aside for garnish.
Cook the soup base: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
Add spices and broth: Stir in the ground cumin, cinnamon, roasted butternut squash, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
Blend the soup: Use an immersion blender or transfer the soup in batches to a blender to puree until smooth. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls, drizzle with coconut milk or cream, and garnish with the reserved roasted Brussels sprouts and pumpkin seeds.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 220 kcal per serving
