Roasted Squash Soup with Crispy Chickpeas
Enjoy the warm flavors of fall with this hearty squash soup, topped with crunchy chickpeas and fresh herbs
This is for the Immersion Blender only
Squash Soup
Ingredients
- ⅔ (605.33 g) large butternut squash, peeled, cut into large chunks
- ⅔ (73.33 g) medium yellow onion, peeled, cut into large chunks
- 2 cloves garlic, peeled
- ⅔ Tablespoon ground cumin
- ⅔ Tablespoon ground turmeric
- ½ cup (56.67 g) raw cashews
- 2¾ cup (640 ml) vegetable broth
- ⅔ cup (160 ml) water
- kosher salt, optional, to taste
- ground black pepper, to taste
Directions
- Preheat your oven to 400°F (205°C.)
- Place cut up butternut squash cubes in a large bowl. Add 2 tablespoons of avocado oil, and sprinkle with salt and pepper. Toss to combine and spread onto a baking sheet lined with parchment paper. Place in the pre-heated oven, roasting for 40 minutes or until browned and fork tender.
- Heat one tablespoon of avocado oil in a pan over medium heat. Once hot, add the onions and cook for 2-3 minutes or until soft and translucent, stirring often. Add in the garlic and cook for 1 more minute until fragrant. Add spices and cook for an additional minute.
- Place all ingredients (roasted squash, onion mixture, cashews, vegetable broth, and water) in a pot. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, and increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
Crispy Chickpeas
Ingredients
- ⅔ (169.33 g) can chickpeas, rinsed, drained, dried well
- 1⅓ Tablespoon extra virgin olive oil
- ⅔ Tablespoon smoked paprika
- kosher salt, optional, to taste
- ground black pepper, to taste
Directions
- Preheat your oven to 400°F (205°C) and make sure you have a rack in the center. Drain and rinse the can of chickpeas. Lay them out on a plate lined with paper towels and gently pat them dry.
- Place the chickpeas in a bowl, add the avocado oil and stir to coat.
- Sprinkle with the smoked paprika, cumin, salt and pepper to stir coat evenly. Pour onto a large baking sheet lined with parchment paper and spread evenly. Place in the oven and roast for 25-30 minutes or until golden brown and crispy.
- Ladle soup into soup bowls and top with the crispy chickpeas, and freshly topped chives or green onions if desired.
Nutrition Information
| Serving Size | 1 serving (382 g) |
| Amount Per Servings | |
| Calories | 340 |
| Total Fat | 19g |
| Saturated Fat | 3g |
| Sodium | 200 mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 10g |
| Sugars | 8g |