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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!

Ingredients

• 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

Instructions:

1. In a small bowl, mix brussels sprouts with 1 Tbsp olive oil, salt, and pepper.
2. Lay sprouts out evenly on a cookie sheet and bake in a 375 degree oven for 25 minutes, or until caramelized and crispy.
3. In a large stock pot, over medium heat, add butter and 1 Tbsp olive oil and combine until melted.
4. Stir in onion, carrot, celery, thyme & shallots and cook until translucent.
5. 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.
6. Add leftover cooked squash and apple cider and cook until almost dry.
7. Stir in broth, bring to a boil and let simmer for 10 minutes.
8. Stir in nutmeg, honey, sherry vinegar, and sriracha and simmer for 5 minutes.
9. In batches, puree the soup in a blender and return to low heat. Salt and pepper to taste.
10. Ladle soup into a shallow bowl and garnish with brussels sprouts.

Source:

Chef Tim Caschette of Avvino in Rochester, New York