Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
This Roasted Butternut Squash Soup recipe starts by roasting butternut squash halves, carrots, and onion with oil, salt, and pepper to caramelize and intensify their natural sweetness. Alongside, chickpeas are seasoned and roasted separately to crisp them up and add a spicy, savory topping.
The roasted vegetables are blended with butter, minced garlic, and vegetable broth to produce a smooth, rich soup with a bright butternut flavor. The butter contributes creaminess while the broth ensures a balanced consistency. The soup’s mild spice comes from the roasted chickpeas which add a crunchy texture and smoky, warming notes from cayenne, smoked paprika, and cumin.
This dish can be served with various toppings like roasted pepitas, nuts, or cream to match dietary preferences. The spicy chickpeas complement the gentle sweetness of the soup, making it a satisfying starter or main. Using an immersion blender is an option, requiring slightly smaller vegetable cuts.
The notes suggest vegan and vegetarian variations by substituting butter and broth and offer tips for storage and reheating. Nutrition facts vary depending on the toppings used.
Ingredients
- 2.5 lb butternut squash
- 3 carrot large
- 1 onion (white or yellow)
- 1 TBSP avocado oil (or favorite healthy oil)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
- 2 TBSP butter unsalted
- 3 cloves garlic smashed + minced
- 3 cups vegetable broth
- salt to taste, additional
- black pepper to taste, additional
SPICY ROASTED CHICKPEAS
- 15 oz chickpeas canned
- 1 TBSP avocado oil (or favorite healthy oil)
- ¼ tsp salt sea salt
- ¼ tsp smoked paprika
- ¼ tsp ground cayenne pepper (spiiicy!)
- ¼ tsp garlic powder
- ⅛ tsp cumin ground
- ⅛ tsp black pepper
Instructions
- Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
- 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. Woot!
- 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.
- 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)
- 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)
- 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!
- 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. They will crisp up more as they cool!
- 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! 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.
- 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.
- 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.
- 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... If skipping the chickpeas (which have a LOT of flavor) you'll want to add extra seasoning to the soup. Keep covered over lowest heat setting until ready to serve.
- 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!
Notes
- Vegan toppings include roasted pepitas, toasted pecans, croutons, chopped scallions or chives, cashew cream, fried sage leaves, and hot sauce.
- Vegetarian toppings can include heavy cream, sour cream, grated cheddar, or parmesan cheese.
- For a non-vegetarian option, crispy bacon can be added; vegetarians may use vegan bacon bits instead.
- Substitute chicken broth for vegetable broth if preferred.
- Replace butter with oil when making a vegan version.
- If using an immersion blender, cut carrots smaller and use a large pot to avoid splashing.
- Nutrition information varies depending on toppings and quantity used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 989mg | 41% |
| Potassium | 898mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 25637IU | 513% |
| Vitamin C | 43mg | 48% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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