butternut squash soup with crispy rosemary chickpeas

I know that autumn is officially here when I make this recipe. There is nothing quite like a cozy, comforting soup on a chilly fall day and this butternut squash soup is one of my favorites that provides comfort and nourishment throughout the fall and winter. The sweetness of the butternut squash is enhanced by the creaminess of the coconut milk and balanced by the aromatics and herbs like rosemary, thyme, and sage. The tamari and miso really bring this soup to a new level by adding umami and depth. While the crispy chickpeas are optional, they add a great crunchy texture and a hit of spicy, herby favor. As with pretty much anything, this soup is best served with your favorite bread (sourdough is incredible here), tons of candles, and a cozy sweater.

butternut squash soup with crispy rosemary chickpeas

ingredients

butternut squash soup

1 large butternut squash

olive oil

1 onion, diced

5 cloves garlic, finely chopped

¼ tsp red pepper flakes

1 sprig rosemary, leaves removed and finely chopped

3-4 sprigs thyme – 3-4 sprigs leaves removed and finely chopped (or ½ tsp dried)

½ tbsp finely chopped sage

1 14 oz can full-fat coconut milk

3 cups vegetable broth

1 tsp salt

2 tsp tamari

2 tsp apple cider vinegar

2 tsp light miso

crispy rosemary chickpeas (optional)

1 14 oz can chickpeas, drained, rinsed, and dried

2-3 tbsp olive oil

2 sprigs rosemary, leaves removed and finely chopped

1/4 tsp red pepper flakes

Salt to taste

instructions

1. Preheat the oven to 400F. Slice butternut squash in half lengthwise and scoop out seeds. Rub the cut side of the squash with olive oil and sprinkle with salt and pepper. Turn cut side down on a rimmed baking sheet. Roast for roughly 45 minutes or until the squash is completely soft and starting to caramelize. Once done, pull out of the oven and let cool. [If you’re making the chickpeas, you might want to leave the oven on.]

2. Once the squash has cooled, peel off the skin.

3. Put a Dutch oven or large soup pot over medium high heat. Once hot, add 1 tbsp olive oil. Then add the onion and sauté until translucent and just starting to brown. Then add garlic and sauté until fragrant (1-2 minutes). Then add red pepper flakes, rosemary, thyme, and sage.

4. Next, add the roasted squash, coconut milk, vegetable broth, and salt. Stir to combine and bring everything to a boil.

5. Once it has reached a boil, turn off heat. Add tamari.

6. Next, (very carefully!) pour the soup into a blender and blend until smooth and creamy (you may need to do this in batches). Alternatively, you can use an immersion blender, but the result may be a bit less smooth.

7. Return the soup to the pot and add the apple cider vinegar and miso. Taste and adjust seasonings as needed (I sometimes add a splash more tamari or apple cider vinegar).

8. If you’re making the chickpeas, preheat the oven to 400F. Combine the chickpeas with 2-3 tablespoons of olive oil, the rosemary, red pepper flakes, and salt to taste. Spread out on a rimmed baking sheet and roast for 25-30 minutes or until the chickpeas are light and crispy.

9. Serve the soup and top with the crispy rosemary chickpeas if using. Mop up every last drop with some of your favorite bread.