In order to create a delightful side dish that everyone likes, these creamy parmesan Brussels sprouts have a rich, creamy sauce baked over the sprouts. If you serve it to visitors, have the recipe on hand because they will ask for it.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 16 |
| Yield: | 6 quarts |
Ingredients
- 1 butternut squash, halved and seeded
- 1 small pumpkin, halved and seeded
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 cubes vegetable bouillon
- 5 cups boiling water
- 3 medium carrots, peeled and chopped
- 1 large sweet potato, peeled and diced
- salt to taste
- 1 (12 fluid ounce) can evaporated milk
- ¼ cup fresh orange juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
- Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
- Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
- Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 66 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I was looking for recipes that I might be able to get my 7 year old twins to eat, who are definitely not soup eaters, and they LOVE this!
Very bland
Must admit I was a little skeptical about soup with these spices in it, but it is awesome! Not at all sweet tasting. Very filling.
We didn’t like it at all, it tasted like pumpkin pie soup
This soup is unusually good. I used 2 cups canned pumpkin in place of fresh; 1 cup half and half cream in place of evaporated milk; 1 cup fresh apple cider in place of orange juice. Also used chicken bouillon, as it added more flavor than the vegetable bouillon. Don’t know why the other reviewer said it was chunky–using the food processor in the final steps made it very creamy and smooth. Make it a day ahead so flavors can blend nicely.
This was a very good recipe. My husband is not a fan of the orange vegetables and even he liked this soup. Very healthy which is a plus!
I gave it a four star becuase it was lacking in flavor. I added some cream of zucchini soup to it wich made it yummy!
This soup is so incredibly healthy that I am going to give it four stars. Unfortunately, the taste is nothing spectacular…no one except for my mom and I would even try it, and my mom didn’t care for it. Let’s just say that this is not a pretty soup! It is sort of brown and chunky, not exactly appetizing. I liked the texture, as well as the flavor, but didn’t think it was good enough to make again. The only change I made was to use fat-free evaporated milk, and I used frozen orange juice concentrate instead of fresh orange juice. I sprinkled bacon on my serving, and that made it taste better. Altogether, this soup is okay, but so healthy that I will keep eating it! Thanks for sharing!
I followed this recipe completely except for including the celery and it was very poorly recieved by myself and family. It is VERY mild in flavor. I thought that it would be more robust… If you are looking for something good and simple this is not the recipe for you. Try some gourd soup somewhere before committing 2-3 hrs of cooking into something that you may not like. If you are looking for something different to expirement with- this is just the recipe for you!
Very healthy and tasty soup! And I even had to make a number of substitions because I didn’t have all the ingredients. It makes a lot and freezes well.
Thanks OLENAJOY for the A+ vitamin A recipe! It is very delicious and smelled so good cooking. It was quite satisfactory before pureeing (almost beef stewish) and without the milk and oj. I used canned pumpkin (the whole can) rather than fresh. I used salt-free boullion, and added a tsp of salt; instead of adding more salt, I tried Chipotle Tabasco in my bowl, and it added an other dimension to the soup. By the way, my soup was orange-brown, not neon yellow like other pictures.
Very good and very healthy! Great autumn/winter recipe to make – and cheap, too! Makes you feel good. I recommend using a vegetable peeler on the pumpkin, squash, and sweet potato, and chopping these all up before putting in the pan with water to cook. I think it’s easier, and faster, too.
This recipe is a winner. I made it exactly as directed and it was enjoyed by everyone who tried it. The spices are not strong, but add a pleasing flavour and the combination of vegetables is healthy and tasty. I served it with Nutty Rosemary bread from this site.
Our family loved this soup. I used canned pumpkin instead of fresh–about 3/4 of a can and 5 cups of vegetable broth instead of the cubes and water. It was full of flavor and great with fresh bread. Yum!
To cut down on the prep time, I chose to chop up the squash & pumpkin in large pieces & steam/boil until tender (approx. 15 mins). run under cold water until the pieces can be handled – scoop flesh out as instructed in step 4. (I also find that roasting veg rather than steaming gives the soup an odd after taste, so I avoid it whenever possible.) I didn’t have any celery, but the soup tasted fine without it and I added 1/2 cup rather than 1/4 cup of orange juice to mellow the taste a bit. The end result was lovely & this recipe will definately be used again – a great autumn/winter soup!