Fall gluten-free soup vegan

Easy Butternut Squash Soup with Crunchy Roasted Chickpeas

December 1, 2015

A recipe for easy butternut squash soup with crunchy roasted chickpeas. A gluten-free, vegan and healthy meal all in one bowl. You’ll be eating this soup recipe all season long.

A recipe for easy butternut squash soup with crunchy roasted chickpeas. A gluten-free, vegan and healthy meal all in one bowl. You'll be eating this soup recipe all season long.I had big plans for a Monthly Favorites video today but this soup got the best of me. Okay, not actually. C travels a ridiculous amount for work and I had him home for an entire weekend so the last thing I wanted to do was peace out and film. Puppy cuddles and a Marvels Agents of Shield marathon seemed far more appealing.

Recently, C and I celebrated our 4 year anniversary. Truthfully, we didn’t do much to celebrate (I drank mimosas but someone was a weeeee bit hungover so I was alone in this pursuit) but it was absolutely perfect to have a whole day with him. If you’ve met us in person you know that I am whole-heartedly obsessed with the kid. Monthly Favorites? C. Every single month.

I don’t know why I anticipated that the longer we were together, the less obsessed I would become when in fact, the opposite is true. This is super sappy, but sharing a home with him and getting to wake up next to him is literally my dream come true. Especially when I roll over and see him and Rhett both laying on their backs, arm in arm, snoring.

A recipe for easy butternut squash soup with crunchy roasted chickpeas. A gluten-free, vegan and healthy meal all in one bowl. You'll be eating this soup recipe all season long.It’s funny the things you discover about each other as time passes. And especially once you live together. C is the best eater in the world (though his Dad gives him a good run for his money) and will pretty much eat anything I put in front of him. He will on occasion request a more decadent treat (last night I found him eating a Bounty Bar in secret LOL) but for the most part he is happy to polish off a container of my Raw Gingerbread Cookies.

But then one day, in true passive-aggressive-Minnesota-form he shared that he may not entirely love chickpeas.

And this is when my world came crashing down.

A recipe for easy butternut squash soup with crunchy roasted chickpeas. A gluten-free, vegan and healthy meal all in one bowl. You'll be eating this soup recipe all season long.Okay, I still totally love the kid but finding out 3 years into our relationship that he didn’t like chickpeas opened up Pandora’s Box of questions. What else didn’t he like? Is it all beans? But he gets beans in his burritos? Is it my chickpeas? And this is why he never told me…(insert Jewish guilt).

I love that we’re still finding out new facts about each other, but the truth is, I love chickpeas more. So the roasted chickpea theme will continue into 2016 and in the years to come. Let’s just hope C doesn’t read this post…

Print

Easy Butternut Squash Soup with Crunchy Roasted Chickpeas

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 bowls 1x
Scale

Ingredients

For the soup:

  • 1 T olive oil
  • 1 3 pound butternut squash (will come out to about 67 cups of diced, cubed squash)
  • 1 medium yellow onion, diced
  • 6 cups vegetable stock (may need a bit more depending on how much your BNS yields)
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon

For the chickpeas:

  • 1 19 oz can of chickpeas*, drained and rinsed
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • optional: 1 tsp sriracha

Instructions

For the soup:

  1. Peel and cube butternut squash.
  2. Heat up olive oil in a large pot over medium-high heat.
  3. Add in onion and sauté for 2-3 minutes or until onions are translucent.
  4. Add in butternut squash and cook for another 2 minutes.
  5. Top with vegetable stock and spices and bring to a boil.
  6. Lower heat to a simmer, cover and cook for 30 minutes.
  7. Remove from heat and allow soup to cool slightly.
  8. Using an immersion blender blend soup until smooth. OR blend in a regular blender in small batches.

For the chickpeas:

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with tinfoil, parchment or a silicone baking mat.
  3. In a large bowl combine chickpeas, spices and sriracha (if using) and stir to combine.
  4. Spread out over baking sheet and bake for 25 minutes. Time may vary slightly depending on oven so watch that they don’t burn.
  5. Top each soup bowl with a 1/4-1/3 cup of chickpeas and serve.
  6. Soup will keep up to one week in fridge and also freezes well.
  7. Chickpeas should be kept in a brown paper bag on counter for up to 2 days in order to keep crispy. Or store in fridge, but they will not remain crispy.

Notes

*I’m told this size only exist in Canada. It comes out to just under 2 cups of cooked chickpeas.

A recipe for easy butternut squash soup with crunchy roasted chickpeas. A gluten-free, vegan and healthy meal all in one bowl. You'll be eating this soup recipe all season long.If you have an SO, are you still discovering things about them? Chickpeas, yay or nay?

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  • Reply
    Ashley @ A Lady Goes West
    December 1, 2015 at 9:14 am

    Why are butternut squashes so darn hard to get into? I love them so! Yummy stuff!

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:24 pm

      ugh I know! The struggle is real. But I consider cutting into one my workout for the day haha

  • Reply
    Stella @ Stellicious Life
    December 1, 2015 at 11:04 am

    Aw, happy anniversary to you two! 🙂

    LOL I loved reading your post and chuckled so many times since it seemy my boyfriend and C share quite a few traits… (though I still haven’t given up on the chickpeas and making Daniel grow to love them as much as I do. But he suspiciously stays away from any hummus I make… maybe I’ll try the oven roasted spicy chickpeas, he loves spicy crunchy snacks). 🙂

    LOVE butternut squash soup and combined with chickpeas, yay! Give me a big bowl and I’ll take care of it! 😉

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:25 pm

      yeahhhh apparently the chickpea issue doesn’t apply to hummus? Either that or he doesn’t know hummus is made from chickpeas LOL

  • Reply
    Kelsey
    December 1, 2015 at 11:18 am

    10:16am in Minnesota, and I want this soup at my desk right now. I already planning to make this as part of my lunch for next week! Ah. And your little bits about C in this? Exactly how I feel about my M. Crazy how much happiness you can get from waking up next to the person love…anddd we officially just got all mushy.

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:21 pm

      SO MUCH MUSHY. I hate myself for it but I guess we should just count our blessings, eat some chickpeas and let it go 😉

  • Reply
    Emma
    December 1, 2015 at 3:06 pm

    Ooh, combining chickpeas and butternut squash soup is a great idea! I just made some butternut squash soup last week, but I have some leftover in my freezer so I’ll definitely try the chickpeas out. I’ve always had trouble with roasted chickpeas though. I can never seem to get them crunchy enough before they burn. I’ve heard that a) shelling them or b) thoroughly drying them is supposed to help? Has anyone had more success with either of those methods?

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:22 pm

      yeahhhh they can be finicky. I find that roasting them on super hot temps does the trick but shelling them and drying them totally helps, I’m just lazy so I roast them till they’re basically almost burnt 😉

  • Reply
    Emilie @ Emilie Eats
    December 1, 2015 at 3:13 pm

    This gave me all the feels💕💕 Happy anniversary!
    My boyfriend and I have only been dating a few months, but we’ve already gotten to do so many fun things. And he’s always open to trying my food (especially the sweets) so he’s obviously a really winner.
    I made butternut squash soup for Thanksgiving and it was delicious!! But I bet roasted chickpeas would make it even better. TBH I don’t know if I could date someone who doesn’t like chickpeas….JK (maybe not).
    You and C are #goals

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:20 pm

      Awwwww staaaaaap. But he definitely makes it easy to overlook the chickpeas 😉

  • Reply
    Em @ Love A Latte
    December 1, 2015 at 3:22 pm

    Constantly learning things as we grow and change! I recently learned that my husband loves fried peanut butter and banana sandwiches and I love him for it because they are DELICIOUS. Chickpeas aren’t really my thing but I do enjoy them in a curry dish. I bet I’d like them in this soup though!

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:19 pm

      OMG that sandwich sounds like perfection! I am SO making that!!!

  • Reply
    She Rocks Fitness
    December 1, 2015 at 4:42 pm

    You had me at “crunchy”…HAHA! I cannot get enough out of the crunch…I’ve honestly never had roasted chickpeas, but I would be happy to try some of yours! 🙂

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:18 pm

      YOU NEED ROASTED CHICKPEAS IN YOUR LIFE! Though don’t be surprised when you can suddenly eat an entire can!

  • Reply
    Hillary | Nutrition Nut on the Run
    December 1, 2015 at 4:57 pm

    Girl – your new profile pic on the blog is too cute. You started curling your hair? Looks great!!

    • Reply
      Davida Kugelmass
      December 1, 2015 at 7:18 pm

      Thanks, lovely! My hair always looks different! Sometimes I actually put effort into it haha

  • Reply
    Christy
    December 1, 2015 at 9:33 pm

    I loooove roasted chickpeas. Great idea to throw them in soup. I highly recommend ditching the can and soaking/cooking dried chickpeas. More flavour, less chemicals. I just did a post on this actually. I’ll add your recipe to my list of links!

    • Reply
      Davida Kugelmass
      December 4, 2015 at 10:59 am

      I agree 🙂 I use organic, non-gmo canned beans when I’m tight on time but when I have it I definitely use dried chickpeas! Can’t beat convenience sometimes 😉

  • Reply
    Cassie @ Almost Getting it Together
    December 2, 2015 at 10:57 am

    I’m about to text you photos I took over the weekend… we’re back on that same frame of mind flow. Except mine involves carrots.

    I can’t wait to raid your food props next year. And you can raid my closet/fridge/wine cart. Deal?

    • Reply
      Davida Kugelmass
      December 4, 2015 at 11:02 am

      Twinning so hard motherf*ckers wanna fine meeeee….sorry too much caffeine this morning and I’m bouncing off the walls lol

  • Reply
    Bethany @ Athletic Avocado
    December 2, 2015 at 5:01 pm

    Its going to be hard for me if I ever find out that my future soul mate hates avocados LOL! But all jokes aside, This soup looks fantastic and the chickpeas definitely make the meal! They say you have to try a food 17 times before you start liking it, so maybe your partner needs to eat them a few more times eh? ;P

  • Reply
    Ashley @ Fit Mitten Kitchen
    December 3, 2015 at 3:33 pm

    Oh my gosh you guys are too adorable. My husband for the most part will eat whatever I put in front of him, but if we don’t have some sort of treat to wash down a healthier dinner with, he’d go bat shit cray on me. He can only handle so many brussels sprouts a week. Good thing he also travels so much and can eat all the food he wants on the company :-p

    • Reply
      Davida Kugelmass
      December 4, 2015 at 11:03 am

      haha exactly! Lee thinks I torture him with zoodles LOL

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