Roasted Butternut Squash Soup

By Tracy

6 Person

60 Minutes

252 Calories

This silky, scrumptious roasted butternut squash soup is my new favorite soup recipe! By roasting the veggies first and browning the wee bit of butter that we’re using for the soup’s creaminess, we’re able to infuse this tasty soup with so much extra flavor! I seasoned my crispy chickpeas with smoked paprika, garlic powder, cumin, ground cayenne pepper, salt, and pepper. They were so tasty right off the pan that I literally had to force myself to save enough for the soup.

Ingredients

Spicy Roasted Chickpeass

1/4 tsp. Black pepper
1/4 tsp. Ground cumin
1/4 tsp. Garlic powder
1/4 tsp. Ground cayenne pepper
1/4 tsp. Smoked paprika
1/4 tsp. Sea salt
1 tbsp. Olive oil
15 oz. Canned chickpeas

3 cups Vegetable broth
2 cloves Garlic
2 tbsp. Uunsalted butter
1/4 cup Water
1/4 tsp. Pepper
1/2 tsp. Salt
1 tbsp. Favorite healthy oil
1 Onion
3 Large carrots
2 pounds Butternut squash

Method

01

Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
02

Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven.
03

Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
04

Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
05

Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
06

Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it's good to go!
07

While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside.
08

In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup!
09

Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
10

Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
11

Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
12

Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... Keep covered over lowest heat setting until ready to serve.
13

Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

Related Tags

Soup Recipes

Roasted Butternut Squash Soup

3.8

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Calorie 252 Kcal
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Spicy Roasted Chickpeass

1/4 tsp. Black pepper

1/4 tsp. Ground cumin

1/4 tsp. Garlic powder

1/4 tsp. Ground cayenne pepper

1/4 tsp. Smoked paprika

1/4 tsp. Sea salt

1 tbsp. Olive oil

15 oz. Canned chickpeas

3 cups Vegetable broth

2 cloves Garlic

2 tbsp. Uunsalted butter

1/4 cup Water

1/4 tsp. Pepper

1/2 tsp. Salt

1 tbsp. Favorite healthy oil

1 Onion

3 Large carrots

2 pounds Butternut squash

03 Method

Step 1

Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.

Step 2

Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven.

Step 3

Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.

Step 4

Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)

Step 5

Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)

Step 6

Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it's good to go!

Step 7

While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside.

Step 8

In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup!

Step 9

Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.

Step 10

Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.

Step 11

Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.

Step 12

Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... Keep covered over lowest heat setting until ready to serve.

Step 13

Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

04 Author

Tracy

88 Recipes

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