Butternut squash soup with chickpeas and smoked gouda

A square photo of a bowl of butternut squash soup with chickpeas and green onion on top.

Butternut squash soup with chickpeas and smoked gouda

Creamy butternut squash soup with chickpeas recipe. Made with smoked gouda cheese and creamy coconut milk. So comforting for chilly nights!

Course Main Course, Soup

Cuisine American

Keyword fall, meatless, vegetarian, winter

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 404kcal

Author Trish

Ingredients

For the chickpeas

1 15.5 ounce can chickpeas drained, rinsed, and dried with a paper towel
½ Tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
1 teaspoon cayenne pepper

For the soup

2 Tablespoons olive oil
2 Tablespoons butter
1 medium sweet onion diced
2 medium garlic cloves minced
1 pinch 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 vegetable stock
6 ounces smoked gouda cheese grated
½ cup light coconut milk plus extra for drizzling
2 Tablespoons sliced green onion

Instructions

Start by preparing your chickpeas. Preheat the oven to 425° F. Toss the chickpeas with the olive oil, salt, pepper, paprika, and cayenne in a bowl and mix until coated evenly. Spread them on a baking sheet lined with parchment paper (optional for easier clean up). Roast for 20 minutes, then give the chickpeas a good toss and roast for another 20-25 minutes until crispy.
1 15.5 ounce can chickpeas, ½ Tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon smoked paprika, 1 teaspoon cayenne pepper
Meanwhile, prepare the soup. Heat the oil and butter in a large soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the pepper flakes, butternut squash, salt, pepper, paprika and nutmeg. Stir to coat the squash and saute a few minutes to begin to soften. Add the stock to the pot and bring the mixture to a simmer. Simmer until the squash is completely tender, about 15 minutes.
2 Tablespoons olive oil, 2 Tablespoons butter, 1 medium sweet onion, 2 medium garlic cloves, 1 pinch red pepper flakes, 4 cups cubed butternut squash, 1 teaspoon salt, 2 teaspoons pepper, ¼ teaspoon smoked paprika, ⅛ teaspoon nutmeg, 2 cups vegetable stock
Once squash is very tender, blend the soup with an immersion blender or in batches with a regular blender. Return the soup to the soup pot.
Stir in the cheese a few handfuls at a time until it melts. Don't stir the cheese in too quickly or all at once or it will clump. Stir in the coconut milk. Cook for another few minutes to warm the soup.
6 ounces smoked gouda cheese, ½ cup light coconut milk plus extra for drizzling
To serve, drizzle with the extra coconut milk and top with a handful of crispy chickpeas and sliced green onion. Enjoy!
2 Tablespoons sliced green onion

Notes

- Fresh vs. canned chickpeas: I choose canned chickpeas for convenience most often, but home cooked chickpeas are great! You'll need 1 ½ cups of cooked chickpeas to match the amount needed for this recipe.

- Dairy free option: Go ahead and swap the butter for extra olive oil and use your favorite vegan smoked gouda or vegan smoked cheddar cheese.

- Adjust the consistency: This is a very thick and hearty squash soup recipe, especially with the cheese. If it's too thick for your liking, stir in ¼ cup of water or light coconut milk to thin it out a bit. Continue until your soup is your desired consistency. Alternatively, you can thicken the soup by using full fat coconut milk rather than light.

- Use an immersion blender: An immersion blender is one of my favorite kitchen tools of all time! Although it doesn't puree soup as well as a high speed blender, it is very convenient, quick, and much easier to clean.

- Salt and pepper to taste: You may need more salt and/or pepper depending on the sodium levels of your broth and cheese. Before serving, taste the soup and add more seasoning a bit at a time until you achieve your desired taste.

Nutrition