Creamy Butternut Squash Soup with Roasted Chickpeas

Prep Time

15 minutes

Cooking Time

45 minutes


serves 4


For the soup:

2 teaspoons coconut oil

1 small onion, rough chopped

3 cloves garlic

1 large butternut squash, peeled, seeded, and rough chopped

1 inch piece fresh ginger, peeled and chopped

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon ground cinnamon

salt and pepper, to taste

Low sodium vegetable broth (3-4 cups) or water

1-2 cups coconut milk

For the chickpeas:

2 cups cooked chickpeas

2 teaspoons coconut oil

1/4 teaspoon each: cumin, smoked paprika, garlic powder

salt and pepper, to taste


1. In a large pot, heat the oil. Sauté onions and garlic for 3-5 oil until translucent.

2. Add the squash, ginger, red pepper flakes, cinnamon, and a little salt and pepper and saute for a few more minutes.

3. Cover with the broth and bring to a boil. Lower heat, cover, and simmer for 30-45 minutes, until very tender.

4. While the soup simmers, prepare the chickpeas.

5. Preheat the oven to 400 degrees F. Place all ingredients in a large baking pan (9 x 13 is a good size) and stir so chickpeas are coated with the oil and spices. Bake for 30-40 minutes, stir halfway through, until golden brown.

6. Carefully add soup to a blender and blend until smooth,you may have to do this in 2 batches. Then stir in the coconut milk, adding enough to achieve desired consistency. Taste and add more salt if necessary.

7. Top each serving with some of the roasted chickpeas.