Butternut squash soup with smoked gouda and spicy chickpeas

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Butternut squash soup with smoked gouda and spicy chickpeas

A hearty and creamy butternut squash soup with smoked gouda and spicy chickpeas
INGREDIENTS
  • 1 can chickpeas. rinsed and dried well with a paper towel
  • ½ Tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 pinch of red pepper flakes
  • 4 cups cubed butternut squash (about half a medium squash)
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon nutmeg
  • 2 cups chicken or vegetable stock
  • 6 ounces smoked gouda cheese, grated
  • ½ cup full-fat coconut milk plus extra for drizzling
  • 2 Tablespoons freshly snipped chives
INSTRUCTIONS
  1. Start by preparing your chickpeas. Preheat the oven to 425 degrees F. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 20-25 minutes until crispy.
  2. Meanwhile, prepare the soup. Heat a large soup pot over medium heat and add olive oil and butter. Add onions, stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.
  3. Once squash is fork tender, blend soup with an immersion blender, or in batches with a stand up blender. When well blended, stir in the cheese a few handfuls at a time until it's melts. Stir in the coconut milk. Cook for another few minutes to warm the soup.
  4. To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.

By: Patricia Bozeman




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