I love squash season. The vegetables are fairly new to my diet, thanks to last year’s #unprocessed challenge, but now I jump for joy at them! No really, I squealed in happiness when I saw huge bins of squashes at the store the other night. And of course I grabbed two of them and skipped along to the produce section.
Along with squash season is of course: soup season! It’s cold out, soup warms you inside, so it’s a perfect combination to make….drumroll please….squash soup!
This version is comforting, wholesome and super tasty. Plus the roasted chickpeas on top add a nice crunch to the creamy base beneath.
Buy yourself some squash, roast it up with a few veggies, and get cooking!
Two notes on this:
- The prep will take longer than it seems. Squash is not an easy vegetable to work with – you have to put some time and effort into it, so be aware of that.
- As a result, next time I make this, I will first peel the squash, cube it, then roast it. I think this will make life easier.
Butternut Squash Soup with Roasted Chickpeas, lightly adapted from Vegan Insanity
- 1 butternut squash
- 20 baby carrots, chopped
- 1 large onion, chopped
- 6-8 shallots, sliced
- 1 can chickpeas, rinsed and drained
- 2 tbsp olive oil (for roasting), plus salt and pepper
- 2-3 C organic vegetable broth
- 1 C non-dairy milk (I use soy milk)
- 1 tsp dried basil, plus more salt and pepper to taste
Preheat oven to 400 degrees. Line two baking sheets with foil.
Cut squash down the middle, scoop out the seeds and guts (which I saved for roasting) and chop off the stem. You COULD try: peeling the whole squash, cutting it in half, scooping out the seeds and guts, and then cubing into 1″ pieces. See here for a tutorial.
Spread 1 tbsp olive oil onto squash halves and place cut-side down on lined baking sheet. OR: toss cubes with oil and spread onto baking sheet. Bake for 30-40 minutes.
Combine chopped carrots, onion and shallots in a bowl and drizzle with another 1/2 tbsp olive oil. Spread onto your second lined baking sheet, reserving 1/3 the space for the chickpeas.
Speaking of chickpeas: toss them with the remaining 1/2 tbsp oil and spread out on the reserved space of the baking sheet. Sprinkle everything with sea salt and fresh black pepper. Bake this for 20-30 minutes.
Once everything is roasted well – the squash can be pierced with a fork, the veggies look browned on their edges and the chickpeas are crispy – remove it all from the oven.
Cube and peel the squash (if not done before roasting) and add to a large pot along with the roasted vegetables. Keep the chickpeas out and save them till the end!
Stir in the broth and milk and bring to a boil. Reduce heat to simmer, cover, and let cook for 5 minutes.
Remove the pot from the heat. Use an immersion blender to make the soup smooth and creamy. If you don’t have one, work in batches using a stand blender to puree. Return to medium heat on the stove, stir in the basil, and add salt and/or pepper to taste.
Serve soup hot into bowls and top with roasted chickpeas. Enjoy with a salad and glass of wine!