Have leftovers from your big meal? This soup is a great way to use leftover squash and Brussels sprouts. Squash comes packed with vitamin A, fiber, magnesium, manganese and other important nutrients, while Brussels sprouts – a cruciferous vegetable – have lots of vitamin K, a nutrient that’s important for blood clotting and bone health. This recipe will warm you up on a cold winter’s day!
- 3 1/2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1 White Onion (finely diced)
- 1 Carrot (finely diced)
- 2 Celery Stalks (finely diced)
- 2 Cloves Garlic (minced)
- 1 Shallot (finely minced)
- 2 Tbsp Thyme (picked fresh)
- 1 Bay Leaf
- 6 Cups Leftover Squash, such as Butternut or Acorn (already cooked, skins removed)
- 1/2 Cup Apple Cider
- 6 Cups Vegetable Broth
- 1/8 tsp Nutmeg
- 1 Tbsp Honey
- 1/2 Tbsp Sherry Vinegar/li>
- 1 tsp Sriracha
- 8 Leftover Brussels sprouts (quartered)
- Salt & Pepper
- In a small bowl, mix brussels sprouts with 1 Tbsp olive oil, salt, and pepper.
- Lay sprouts out evenly on a cookie sheet and bake in a 375 degree oven for 25 minutes, or until caramelized and crispy.
- In a large stock pot, over medium heat, add butter and 1 Tbsp olive oil and combine until melted.
- Stir in onion, carrot, celery, thyme & shallots and cook until translucent.
- Add garlic and cook for 30 seconds. Season with salt and pepper, and add bay leaf. Stir occasionally and let cook for about 3 minutes.
- Add leftover cooked squash and apple cider and cook until almost dry.
- Stir in broth, bring to a boil and let simmer for 10 minutes.
- Stir in nutmeg, honey, sherry vinegar, and sriracha and simmer for 5 minutes.
- In batches, puree the soup in a blender and return to low heat. Salt and pepper to taste.
- Ladle soup into a shallow bowl and garnish with brussels sprouts.
Chef Tim Caschette of Avvino in Rochester, New York