Easy Butternut Squash Soup with Crunchy Roasted Chickpeas

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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


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.


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