Roasted Squash Soup with Crispy Chickpeas [Immersion Blender]

Enjoy the warm flavors of fall with this hearty squash soup, topped with crunchy chickpeas and fresh herbs.


  • Squash Soup:
  • 1 large (908 g) butternut squash, peeled, cut into large chunks
  • 1 medium (110 g) yellow onion, peeled, cut into large chunks
  • 3 garlic cloves, peeled
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground turmeric
  • ¾ cup (85 g) raw cashews
  • 4 cups (960 ml) vegetable broth
  • 1 cup (240 ml) water
  • kosher salt, optional, to taste
  • ground black pepper, to taste
  • Crispy Chickpeas:
  • 1 can (254 g) chickpeas, rinsed, drained, dried well
  • 2 Tablespoons (60 ml) extra virgin olive oil, optional
  • 1 Tablespoon smoked paprika
  • kosher salt, optional, to taste
  • ground black pepper, to taste


  1. Preheat your oven to 400°F (205°C.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle with the smoked paprika, cumin, salt and pepper and stir to 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.
  7. Ladle soup into soup bowls and top with the crispy chickpeas, and freshly topped chives or green onions if desired.