Smoked Gruyere Butternut Soup with Spicy Chickpeas
User Reviews
5
Smoked Gruyere Butternut Soup with Spicy Chickpeas
Description
This soup starts by sautéing diced sweet onion and minced garlic with a pinch of red pepper flakes in olive oil and butter until softened. Cubed butternut squash is then added along with seasoning including salt, black pepper, smoked paprika, and nutmeg, and cooked until slightly softened. Chicken or vegetable stock is incorporated, and the mixture simmers until the squash is tender. The contents are blended until smooth and creamy, then melted smoked Gruyere cheese and coconut milk are stirred in, adding richness with subtle smokiness and creaminess.
Accompanying the soup are spicy chickpeas roasted in the oven with olive oil, salt, pepper, smoked paprika, and cayenne. These chickpeas achieve a crispy texture and a burst of heat that contrasts with the soup's silky texture and smoky flavor. The addition of fresh chives offers a bright herbal note.
This combination offers a balance between creamy mild sweetness from the butternut squash and cheese, and crunchy, spicy notes from the chickpeas. It can be served as a comforting starter or a warming main course on cooler days. The smoked Gruyere adds a distinctive flair compared to traditional squash soups.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 1 pinch red pepper flakes
- 4 cups butternut squash cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 2 cups chicken stock low-sodium, or vegetable stock
- 6 ounces gruyere cheese freshly grated, smoked
- 1/2 cup coconut milk or half and half, plus extra for drizzling, full-fat
- 2 tablespoons chives freshly snipped
spicy chickpeas
- 2 cups chickpeas if canned, drain, rinse and dry off with a paper towel
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
spicy chickpeas
- Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if they are canned. 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 15 to 20 minutes until crispy.
soup
- Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and 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.
- Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat. Once it feels evenly warm, 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.
- To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.
User Reviews
Overall Rating
5
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