Butternut Squash Soup with Brown Mustard Seeds & Braised Brussels Sprouts

Preheat oven to 375º F.

Cut squash in half lengthwise. Scoop out seeds using a spoon. Rub inside of squash with 2 tsp 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 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 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.