Creamy Butternut Squash Soup with Roasted Chickpeas


Prep Time

15 minutes

Cooking Time

45 minutes

Yields

serves 4

Ingredients

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

Directions

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

Notes

Vegan.

Gluten-free.