Butternut Squash Soup with Crispy Brussels Sprouts

This comforting and creamy butternut squash soup is made with apple, carrot and coconut milk, and served with a topping of crispy maple roasted Brussels sprouts! 


For the soup:

  • 2 tablespoons olive oil
  • 1 medium 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 low-sodium vegetable broth, divided
  • 1 teaspoon salt                           
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup canned coconut milk

For the Brussels sprouts:

  • 1 pound Brussels sprouts, trimmed and halved (quartered if large)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon salt
  • pinch of red pepper flakes


For the soup:

  1. Place the olive oil into a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook until it starts to soften, about 2 to 3 minutes. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrots, butternut squash and apple. Cook for about 8 to 10 minutes, stirring occasionally, until the ingredients begin to soften. Pour in 2 1/2 cups of the broth, then raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for about 13 to 15 minutes, stirring occasionally, until the squash is tender. Remove from the heat and stir in the salt, pepper, nutmeg and coconut milk.
  2. Carefully transfer the mixture to a blender (do this in batches if needed) and process until smooth, adding additional broth as needed to get the mixture moving. Return the pureed soup to the stockpot. Add additional broth to get the soup to your desired consistency, if needed. Taste and season with additional salt and pepper as desired.

For the Brussels sprouts:

  • While the soup simmers, preheat the oven to 425ºF.
  • Place the Brussels sprouts on a rimmed baking sheet. Drizzle with the olive oil and maple syrup, then sprinkle with the salt and red pepper flakes. Toss to combine and spread in an even layer. Bake for about 17 to 20 minutes, flipping once halfway through, until tender and browned. Let cool for about 5 minutes.
  • To serve, ladle some of the soup into a bowl and top with some of the Brussels sprouts.


Prep time will be a few minutes longer if you use a whole butternut squash and not pre-cut chunks. One medium squash (about 3 ½ pounds) should give you the 7 cups.