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Velvety Butternut Squash Soup with Seasoned Chickpeas

Warm up with our delicious Velvety Butternut Squash Soup, enriched with the flavors of roasted vegetables and seasoned chickpeas. Perfect as a vegan or vegetarian dish, this comforting soup is a must for those who crave a fulfilling, healthy meal. Each serving yields about 6-7 cups of soup.
1
1 hr 5 min
TOTAL TIME
317
CALORIES
$1.87
PER SERVING
Velvety Butternut Squash Soup with Seasoned Chickpeas
Ingredients
16 INGREDIENTS
6 SERVINGS
Salt
1/2 tsp salt
Garlic
3 cloves garlic
Unsalted Butter
2 tbsp unsalted butter
Chickpeas
15 oz chickpeas
Sea Salt
1/4 tsp sea salt
Butternut Squash
2 1/2 lbs butternut squash
Carrots
3 large carrots
Onion
1 whole onion
Avocado Oil
2 tbsp avocado oil
Water
1/4 cup water
Vegetable Broth
3 cups vegetable broth
Smoked Paprika
1/4 tsp smoked paprika
Ground Cayenne Pepper
1/4 tsp ground cayenne pepper
Garlic Powder
1/4 tsp garlic powder
Ground Cumin
1/8 tsp ground cumin
Black Pepper
1/4 tsp black pepper
Directions
13 STEPS
10 min
PREP TIME
55 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper.
2
Drain and rinse chickpeas, then pat them dry using paper towels.
3
Cut squash in half lengthwise and scoop out the seeds. Pierce the skin a few times with a knife.
4
Peel and cut carrots into 3 portions. Peel the onion and cut it into 8 quarters.
5
Place squash (cut side down), carrots, and onion on one baking sheet. Drizzle with 1 TBSP avocado oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Pour 1/4 cup of water around the squash.
6
Place chickpeas on the second baking sheet. Drizzle with 1 TBSP avocado oil and season with 1/4 tsp sea salt.
7
Place both pans on the center rack of the oven. Roast for 30 minutes, then remove chickpeas. Continue roasting squash and vegetables for an additional 15-25 minutes, or until tender.
8
While squash is still roasting, mix together smoked paprika, ground cayenne pepper, garlic powder, and ground cumin in a small bowl. Once chickpeas are done roasting, toss them with the spice mix.
9
Allow roasted veggies to cool slightly, then remove squash skin or scoop the flesh out with a spoon. Discard the skin.
10
In a medium-large pot, melt 2 TBSP unsalted butter over medium heat. Once butter starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant.
11
Add vegetable broth, cover, and reduce heat to low.
12
Working in batches, blend the roasted veggies with the broth and seasoned chickpeas in a blender until smooth. Fill blender only 2/3 full, as hot liquid expands. Return the blended soup to the pot and mix well.
13
Season the soup to taste with additional salt or spices, if needed. Keep covered over the lowest heat setting until ready to serve.
Health Info
Macros
75g
CARBS
13g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
Frequently Asked Questions
Can you eat the skin on a butternut squash?
How do you store butternut squash soup?
How do you peel and dice a butternut squash?
What can you add to make butternut squash soup more flavorful?
How do you puree butternut squash soup?