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Velvety Butternut Squash Soup with Seasoned Chickpeas

Name: Velvety Butternut Squash Soup with Seasoned Chickpeas
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1/2 tsp salt; 3 cloves garlic; 2 TBSP unsalted butter; 15 oz canned chickpeas; 1/4 tsp sea salt; 2.5 lb butternut squash; 3 large carrots; 1 onion; 2 TBSP avocado oil; 1/4 cup water; 3 cups vegetable broth; 1/4 tsp smoked paprika; 1/4 tsp ground cayenne pepper; 1/4 tsp garlic powder; 1/8 tsp ground cumin; 1/4 tsp black pepper

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 hr 5 min

TOTAL TIME

317

CALORIES

$1.87

PER SERVING

Velvety Butternut Squash Soup with Seasoned Chickpeas

Ingredients

16 INGREDIENTS

6 SERVINGS

1/2 tsp salt

3 cloves garlic

2 tbsp unsalted butter

15 oz chickpeas

1/4 tsp sea salt

2 1/2 lbs butternut squash

3 cups vegetable broth

1/4 tsp smoked paprika

1/4 tsp ground cayenne pepper

1/4 tsp garlic powder

1/8 tsp ground cumin

1/4 tsp black pepper

Directions

13 STEPS

10 min

PREP TIME

55 min

COOK TIME

1 hr 5 min

TOTAL TIME

Preheat oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper.

Drain and rinse chickpeas, then pat them dry using paper towels.

Cut squash in half lengthwise and scoop out the seeds. Pierce the skin a few times with a knife.

Peel and cut carrots into 3 portions. Peel the onion and cut it into 8 quarters.

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.

Place chickpeas on the second baking sheet. Drizzle with 1 TBSP avocado oil and season with 1/4 tsp sea salt.

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.

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.

Allow roasted veggies to cool slightly, then remove squash skin or scoop the flesh out with a spoon. Discard the skin.

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.

Add vegetable broth, cover, and reduce heat to low.

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.

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