Vegan Butternut Squash Soup with Crispy Brussels Sprouts and Ginger

Preheat oven to 425ºF. Line two baking sheets with parchment paper.

Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and arrange cut-side down on one of the lined baking sheets. Roast until a fork easily goes into the thick end, about 45 minutes. Remove from the oven and set aside until cool enough to touch.

Meanwhile, toss Brussels sprouts and scallions with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Arrange in an even layer and roast in the oven until crispy, about 15 minutes. Set aside.

In a large stockpot or Dutch oven, heat 1 tablespoon of oil. Add onions and sauté until translucent, 5 minutes. Stir in garlic, ginger, and chili flakes and cook until fragrant, 1 more minute. Scoop the flesh of the cooled squash from the skins and add to the pot along with cider vinegar, coconut milk and 1 1/2 teaspoons sea salt. Fill the can with water and swish it around to get the remaining coconut milk off the sides and add to the pot. Fill the can once more and add. (You’ll have about 4 cups of water total.)

Bring to a boil and simmer for 10 minutes for the flavors to incorporate. Transfer the soup to a blender (or use an immersion blender) and puree until smooth. Taste for seasoning and add more salt as necessary.
Ladle the soup into bowls and garnish with the crispy Brussels sprout scallion mixture.