Let’s get it started in here.
Just thought I’d get that out there. Today is all about the soup folks. A Delicious, smoky, cheesy, butternut squashy, crunchy spicy chickpea-y soup. Like a nice Autumn day put into a bowl. Almost in winter. YESSSSSSSS!
You know, I had never thought to add roasted chickpeas to soup before. Totes delicious guys. Totes delicious. I scored this recipe from How Sweet It Is. Adjusted a few minor things, but one major thing, the cheese. I couldn’t find smoked gruyere! So, I settled for smoked gouda. No mistake there dudes. Go for it.
Can we just take a minute to talk Serial? OH.MY.GOD.BECKY. The last episode aired yesterday. Did he do it? Did he DO IT? DID HE DO IT?! oh my god. Any other listeners out there? What do you think? I’ve got my suspicions, and man, I can’t wait until some of that DNA evidence comes back.
WHAT’S THE DEAL WITH JAY?!
Obvs I’m left with some unanswered questions. And a need for like, 3 more episodes.
Back to the food…….. back to food.
- 1 can chickpeas. rinsed and dried well with a paper towel
- ½ Tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pinch of red pepper flakes
- 4 cups cubed butternut squash (about half a medium squash)
- 1 teaspoon salt
- 2 teaspoons pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon nutmeg
- 2 cups chicken or vegetable stock
- 6 ounces smoked gouda cheese, grated
- ½ cup full-fat coconut milk plus extra for drizzling
- 2 Tablespoons freshly snipped chives
- Start by preparing your chickpeas. Preheat the oven to 425 degrees F. 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 20-25 minutes until crispy.
- Meanwhile, prepare the soup. Heat a large soup pot over medium heat and add olive oil and butter. Add onions, 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 squash is fork tender, blend soup with an immersion blender, or in batches with a stand up blender. When well blended, 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.