Butternut Squash Soup with Roasted Chickpeas
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6
  • 1 medium butternut squash
  • 2 large carrots, chopped
  • 1 large yellow onion, peeled and chopped
  • ½ cup cooked chickpeas
  • 6-8 garlic cloves, peeled and smashed
  • 2-3 cups vegetable broth
  • 1 cup non-dairy milk (I used almond milk)
  • 1½ tsp salt
  • ¾ tsp freshly ground black pepper
  • ½ tsp basil
  1. Preheat oven to 400F.
  2. Cut the squash in half and scoop out the seeds (you can throw them out or save them for roasting later). Drizzle with 1 tsp olive oil, and place the squash cut-side down on a large baking sheet. Bake for 30-40 minutes, or until you can easily pierce the middle of the squash with minimal resistance.
  3. While the squash is cooking, line another large baking sheet with parchment paper or a non-stick mat. Add the chopped carrots and onion, chickpeas, and the smashed garlic. Separate the chickpeas from everything else, since they will not be going in the soup. I put them on the left side of my baking sheet and everything else was on the right. Drizzle with ½ tbsp olive oil and bake for 20-30 minutes, or until tender.
  4. Once everything is cooked, add it all (except the chickpeas!) to a large pot over low-medium heat. Add broth and milk, and use an immersion blender to blend until the soup reaches your desired consistency.
  5. Add spices, stir, and simmer 5-10 minutes. Serve warm, topped with roasted chickpeas.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/butternut-squash-soup-with-roasted-chickpeas/