- 2 medium onions, sliced
- 2 tbsp (25 ml) butter
- 2 tsp (10 ml) canola oil
- 4 cloves garlic, chopped
- 1 bay leaf
- 2 tbsp (25 ml) brown sugar
- 6 cups (1.5 L) vegetable or chicken stock
- 1 medium butternut squash (or other orange fleshed squash such as buttercup or acorn)
- 2 1/2 tbsp (35 ml) Brown mustard seed
- salt and freshly ground pepper, to taste
- 12 fresh Brussels sprouts, bottoms trimmed and halved
- 2 tsp (10 ml) butter
- Preheat oven to 375º F (190º C).
- Cut squash in half lengthwise. Scoop out seeds using a spoon. Rub inside of squash with 2 tsp (10 ml) of canola oil.
- Place each half, flesh-side down, on a baking pan, and bake until the outside of the squash is soft to the touch (45 to 60 minutes).
- Remove from oven and allow the squash to cool. Scoop out the flesh of the squash and set aside.
- Melt 1 tbsp (15 ml) butter in a medium sized stockpot.
- Add onions and bay leaf and cook over medium heat until onions begin to brown.
- Add brown sugar and garlic and continue to cook for 3 minutes.
- Add stock and cooked squash flesh. Bring to a boil, then lower heat and simmer for 10 minutes.
- Remove soup from heat and blend using a hand blender, being cautious of hot splatters.
- Return soup to the stove and add mustard seed. Continue to simmer for another 10 to 15 minutes.
- While soup continues to simmer, melt remaining butter in a sauté pan.
- When butter begins to brown add Brussels sprouts and sauté over medium heat until they brown.
- Add 1/4 cup (60 ml) of water to pan and cover with lid.
- Cook until sprouts are soft, but firm to the tooth or al dente.
- Season soup with salt and pepper, top with Brussels sprouts and serve.
Per serving (467.7 g): 256 calories, 9.9 g protein, 35.4 g carbohydrate, 4.1 g fibre, 10.2 g sugar, 9.7 g fat, 3.8 g saturated fat, 0 g trans fat, 19.4 mg cholesterol
Wine pairing suggestion
The herbaceous quality of Sauvignon Blanc or the fruitiness of Pinot Noir would complement the earthy Brussels sprouts flavour in this soup.