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Roasted Butternut Squash Soup

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A creamy and flavorful soup with roasted butternut squash, vibrant spices, and crispy chickpeas on top, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2.5 lb butternut squash Halved and seeds removed
  • 3 large carrots Cut into thirds
  • 1 each onion (white or yellow) Cut into quarters
  • 1 TBSP avocado oil For roasting the vegetables
  • 1/2 tsp salt For seasoning
  • 1/4 tsp pepper For seasoning
  • 1/4 cup water To help steam the squash
  • 2 TBSP unsalted butter For flavor enhancement
  • 3 cloves garlic Smashed and minced
  • 3 cups vegetable broth Can substitute with chicken broth
For the Spiced Chickpeas
  • 15 oz canned chickpeas Drained and rinsed
  • 1 TBSP avocado oil For crispy texture
  • 1/4 tsp sea salt For seasoning
  • 1/4 tsp smoked paprika For flavor
  • 1/4 tsp ground cayenne pepper Adjust to taste for spiciness
  • 1/4 tsp garlic powder For additional flavor
  • 1/8 tsp ground cumin For depth of flavor
  • 1/8 tsp black pepper For seasoning

Method
 

Preparation
  1. Preheat your oven to 375 degrees F and prepare two large rimmed baking sheets.
  2. Drain and rinse the canned chickpeas, then pat them dry with paper towels.
  3. Halve the butternut squash lengthwise, scoop out the seeds, and pierce the skin a few times with a knife. Cut the carrots into three pieces each, and cut the onion into eight quarters.
Roasting
  1. Arrange the squash (cut side down), carrots, and onion on a lined baking sheet. Drizzle with 1 TBSP of oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash.
  2. Pat the chickpeas dry and add them to a separate baking sheet. Drizzle with 1 TBSP of oil and season with 1/4 tsp salt.
  3. Roast both sheets in the oven: after 30 minutes, check the chickpeas; they should be crispy. The squash and veggies will take 45-55 minutes until tender.
Cooking
  1. In a small bowl, mix the chickpea seasoning: smoked paprika, cayenne, garlic powder, cumin, and black pepper. Sprinkle this mix over the crispy chickpeas after they are roasted.
  2. In a medium-large pot, melt the unsalted butter over medium heat, allowing it to brown slightly before adding the minced garlic.
  3. Add the vegetable broth and cover the pot, reducing the heat to low.
  4. Once the squash is tender, let it cool slightly, then scoop the flesh out of the skin.
  5. Blend the roasted veggies with the broth in batches until smooth, filling the blender only 2/3 full.
  6. Return the blended soup to the pot and stir well. Adjust seasoning as needed and keep on low heat until ready to serve.
Serving
  1. Serve hot, topped with the spiced chickpeas and garnish with fresh scallions or a drizzle of cream.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 5g

Notes

This soup can be stored in the fridge for up to 4 days or frozen for longer storage. To reheat, bring to a gentle simmer, adding broth or water as needed.
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