Easy Butternut Squash Soup with Crunchy Roasted Chickpeas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 bowls 1x
Ingredients
Scale
For the soup:
- 1 T olive oil
- 1 3 pound butternut squash (will come out to about 6–7 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:
- Peel and cube butternut squash.
- Heat up olive oil in a large pot over medium-high heat.
- Add in onion and sauté for 2-3 minutes or until onions are translucent.
- Add in butternut squash and cook for another 2 minutes.
- Top with vegetable stock and spices and bring to a boil.
- Lower heat to a simmer, cover and cook for 30 minutes.
- Remove from heat and allow soup to cool slightly.
- Using an immersion blender blend soup until smooth. OR blend in a regular blender in small batches.
For the chickpeas:
- Preheat oven to 425 degrees F.
- Line a baking sheet with tinfoil, parchment or a silicone baking mat.
- In a large bowl combine chickpeas, spices and sriracha (if using) and stir to combine.
- Spread out over baking sheet and bake for 25 minutes. Time may vary slightly depending on oven so watch that they don’t burn.
- Top each soup bowl with a 1/4-1/3 cup of chickpeas and serve.
- Soup will keep up to one week in fridge and also freezes well.
- 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.