Curried Butternut Squash Soup
and roasted brussels sprouts with dried cranberries
Use two sheet pans to roast both brussels sprouts and butternut squash to a deep golden brown. The squash makes a complex-flavored curried butternut squash soup that includes tart apples and spices.
Ingredients
- Brussels sprouts - 1 lb, halved
- Oil, olive - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Pecan halves - 1/3 cup
- Cranberries, dried - 1/2 cup
- Butternut squash - 1 1/2 lbs, peeled and cubed (look for pre-cubed squash)
- Onions, medium - 1/2, chopped
- Apples, any tart variety - 1, peeled and cubed
- Oil, olive - 1 Tbsp
- Curry powder, mild - 2 tsp
- Salt - 1 tsp
- Garam masala - 1 tsp
- Stock, any type - 2 1/2 cups
- Vinegar, apple cider - 2 tsp
- Sour cream - for serving (sub plain or Greek yogurt)
Nutrition Facts
Prep
- Brussels sprouts / Butternut squash / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Apples - Peel and cube.
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Make
- Heat oven to 450F / 232C. Set out two sheet pans.
- While oven heats, toss brussels sprouts with olive oil (portion for sprouts), balsamic vinegar and some salt and pepper. Spread out on one sheet pan.
- Toss butternut squash, onions and apples with olive oil (portion for soup), curry powder, salt and garam masala. Spread out on second sheet pan.
- Roast, shaking both pans halfway through cooking until tender, 20 to 25 minutes for all of the vegetables. In the last few minutes of cooking, stir pecans into brussels sprouts so they toast.
- When butternut squash is tender, transfer it with apples and onions to a blender. Add stock and apple cider vinegar. Blend until smooth. If soup is still quite thick, add more stock or some water until it reaches your desired consistency. Taste and season with some salt.
- Warm soup on the stovetop or in the microwave.
- Toss brussels sprouts and pecans with cranberries.
- Serve soup with some sour cream stirred in. Enjoy brussels sprouts on the side.
Nutrition Facts
Reviews
Ratings
Most Helpful
This pork is amazing. I used to get the pre-marinated pork tenderloins and I was really missing the mark as this is clearly the way to go. And I loved the mustard sauce. This felt like a company worthy dinner, with a weeknight time commitment.
1 Helpful59 reviews
I only tried making the soup because I had butternut squash. It was too spicy for me. I can’t have dairy so I didn’t put sour cream on top but I’m thinking that would help cut the spice. Otherwise it is very tasty. I might adjust the spices next time.
0 HelpfulOk, so technically I only made the roast, but oh em freaking gee it was amazing. We had a half-loin (not a smaller tenderloin) so ours took a little longer to cook -- I wound up slicing it up after the initial cook time and then cooking each side of the slices for a little longer. All of the adults loved it, and it paired quite nicely with braised kale and sweet potato mash. This one's going to get repeat action around here, for sure. I didn't make the sauce this time around, but might try it in the future.
0 HelpfulReally enjoyed this meal. My husband does not like brussel sprouts and he actually ate some of them tonight. Will definitely make again.
0 HelpfulThis pork is amazing. I used to get the pre-marinated pork tenderloins and I was really missing the mark as this is clearly the way to go. And I loved the mustard sauce. This felt like a company worthy dinner, with a weeknight time commitment.
1 Helpful