Creamy Butternut Squash Soup with Roasted Chickpeas

Roasting the butternut squash brings out its best flavor in this creamy, gluten-free and vegan soup. With hints of sage and thyme, this mouthwatering butternut squash soup is perfect for cozying up with all fall and winter. Add some roasted chickpeas on top for crunch!

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Hey, pumpkin! Sorry to “squash” your role of king of fall, but you’re being upstaged by the new “gourd” in town...goes by the name, Butternut Squash.

I’m not gonna lie. I think I like butternut squash more than pumpkin.

Yup, I said it! What’cha gonna do about it, huh?

I’ll tell you what you’re gonna do. You’re gonna love you some butternut squash too when you try yourself some ‘o this tasty soup, that’s what!

I don't know about you, but for me there's something heavenly about the aroma of butternut squash as it's roasting emanating from the oven.

It just makes me feel all warm and cozy inside and ready for chilly weather.

OK, enough sappy stuff. Time to get down to the nitty gritty!

Ingredients you'll need

For the chickpeas

• Canned Chickpeas
• Olive Oil
• Sea Salt

For the soup

• Butternut Squash Chunks or Cubes (I use the pre-cut kind for convenience, which is sold in most supermarkets)
• Olive Oil
• Sea Salt
• Freshly Ground Black Pepper
• Sweet Onion
• Vegan Pinot Grigio (for some suggestions, check out Barnivore.com)
• Sage
• Thyme
• Vegetable Broth
• Plant-Based Half & Half (can use canned light coconut milk instead, if preferred)

Step-by-step recipe instructions

First, you will need to line two baking sheets that fit side by side on the center rack of your oven with parchment paper.

Then, preheat the oven to 400°F.

For the roasted chickpeas

Drain and rinse the can of chickpeas. Place the chickpeas on a clean kitchen towel to dry them.

Spread them out and then cover with another clean kitchen towel.

Gently rub the chickpeas back and forth with your hands.

Uncover the chickpeas and discard any loose skins.

Place the chickpeas onto one of the parchment-lined baking sheets in a pile.

Drizzle on the olive oil followed by the salt.

Use your hands to coat the chickpeas with the oil and salt.

Spread the coated chickpeas evenly on the baking sheet.

Bake for 30-40 minutes, carefully shaking the pan to move the chickpeas around every 10 minutes.

For the roasted butternut squash

Add butternut squash chunks to a mixing bowl.

If you are using a whole butternut squash rather than the pre-cut kind, you will first have to peel and cut the squash.

Add olive oil, salt and pepper.

Stir to combine. 

Transfer the butternut squash to the other parchment-lined baking sheet.

Roast the squash for 20 minutes.

Then, carefully stir the butternut squash pieces around and return to the oven.

Continue roasting for another 20 minutes.

When the squash is nearly done, add chopped onion and wine to a 3- or 4-quart soup pot. 

Cook over medium heat until onion is translucent, for 5-7 minutes, stirring frequently. 

Stir in sage, thyme and butternut squash.

Cook for 5 more minutes, stirring frequently. 

Add vegetable broth.

Bring to a boil.

Then, cover and reduce to a simmer, cooking for 20 minutes.

Remove from the heat, uncover and let stand 5 minutes.

Using an immersion blender, puree the mixture until no chunks remain, being careful not to splash hot liquid.

Stir in plant-based half & half or light coconut milk.

Cook for 5 minutes over medium heat, stirring occasionally. 

Season with additional salt and pepper to taste.

Top with the roasted chickpeas.

Now that you're ready to make this tasty soup, sing it with me...♪ "Everybody's talking 'bout the new gourd in town..." ♫

Variations

• For smoky roasted chickpeas, add 1 teaspoon of smoked paprika to the chickpeas before roasting.
• If you prefer, you can purchase bagged roasted chickpeas to save time. I recommend the Biena brand.

Leftovers

For the chickpeas

The roasted chickpeas can be stored at room temperature in a covered container for up to 5 days. I use a small glass bowl with a lid to store mine.

Once stored, the chickpeas will soften up significantly, so if you want to crisp them up again, simply pop them in a 400° F oven on a parchment-lined baking sheet for about 5 minutes.

Use leftover chickpeas for any leftover soup, enjoy them as a snack, or add them to your favorite salad.

For the soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat on the stovetop, add soup to a saucepan and bring to a boil. Then, lower the heat to medium and continue to cook until warmed throughout, stirring frequently.

It can also be reheated the microwave in a covered microwave-safe dish until warmed throughout in 1-minute intervals, stirring in between.

More creamy vegan soup recipes

• Creamy White Bean Soup
• Vegan Broccoli Cheddar Soup

This post originally appeared on Watch Learn Eat on November 9, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

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