Okay I don’t like to play favorites – especially with food haha – but this Roasted Butternut Squash Soup with Crispy Chickpeas might just be my favorite soup I ever made. Super creamy and delicious, with only 6 main ingredients and surprisingly filling, especially served with a piece of crusty sourdough! So if you’re in the mood for soup, I suggest you give this one a try ☺️
Roasted Butternut Squash Soup with Crispy Chickpeas 🧡
1 medium butternut squash
1 tbsp vegan butter or oil of choice
1 small or 1/2 of a large apple
1 small-medium onion
4 garlic cloves
3 cups of filtered water + 1/2 tbsp no chicken veggie base or
3 cups vegetable broth
1/2 tsp ground ginger
Pinch of cayenne pepper
Salt and black pepper to taste
2 cups chickpeas, rinsed and patted dry
1 tbsp avocado oil
1/2 tbsp curry powder or spice of choice
1 tsp turmeric
Salt to taste
Preheat oven to 400 F / 200 C.
Cut butternut in half, take out the seeds and lightly salt it.
(Optional: spray it with a bit of avocado oil first, then salt it)
Place it cut side down on a lined baking sheet.
Toss chickpeas with oil and spices and put them in a large baking dish or on a second lined baking sheet.
Bake everything for 40- 45 minutes. The butternut should be fork tender and charred on the bottom. Chickpeas will crisp up even more once they cool down.
In the meantime, peel and core apple, peel onion and garlic and roughly chop everything. Heat up vegan butter in a large skillet (medium heat), add onion and apple pieces and sauté until lightly browned. Add garlic and sauté for a few more minutes.
When butternut is done, let it cool down enough to handle, then scoop out all of the flesh.Add that to a high speed blender along with the apple onion garlic mix and veggie broth and blend until very smooth.
Transfer soup to a pot to heat up and season with ginger, cayenne and black pepper and salt if needed. Depending on your preference, you can add a bit more water to thin out the soup.
Serve with crispy chickpeas, a slice of toasted sourdough and enjoy 🧡
Pumpkin seeds, pomegranate seeds, fresh parsley