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Butternut Squash Soup with Curry Roasted Chickpeas

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Ingredients

Instructions

  1. Preheat your oven to 400 degrees
  2. Heat a large pot with some olive oil over medium high heat
  3. Add your onion, garlic, sage, and thyme along with a little salt and pepper
  4. Meanwhile, prep your butternut squash. For more detailed instructions, look to the bottom of the recipe
  5. When your oven is preheated dump the chickpeas onto a baking sheet, drizzle with the olive oil, and sprinkle with the curry seasoning and salt
  6. Mix with your hands so everything is evenly coated
  7. Place in the oven to bake for 15 mins, then take the chickpeas out, stir them around with a spatula, and bake for another 15 mins
  8. Add the butternut squash in with the onions and stir to combine
  9. Add your stock
  10. Bring the soup to a boil, and reduce to a simmer
  11. Cover and simmer for 20 minutes or until the butternut squash are tender when pierced with a knife
  12. Transfer the soup in batches to a food processor (or use an immersion blender if you have one) and puree it completely until the soup is smooth
  13. Top each bowl with crispy chickpeas when ready to serve
  14. For the butternut squash : there will be a bulbous bottom to the squash, cut that off first and set aside. Slice the top off the butternut squash and peel using a knife. Many don’t use the bulbous bottom because it is more prep for not as much meat. I used it in this recipe because I didn’t want to waste the vegetable. If you want to use it, slice in half horizontally. Set it flat against the cutting board and peel it like you would an orange. Scoop out all the seeds and guts with a spoon and chop.