Despite the cold outside, I am warming up inside with this bowl of butternut squash soup. Mmmm. Super easy to make, super healthy, and super duper warm-you-up-inside. It’s like a hug. A soup hug. Go ahead and give it a squeeze.
There. Don’t you feel better?
Amazing and amazing. No, but seriously. It’s GOOD. As long as you have a large pot and an immersion blender, you are just an hour away from a warm, comforting bowl of butternut squash soup.
Plain soup is boring. It’s like serving chili without tortilla chips or bread. Just wrong! Chickpeas will add a nice little somethin’-somethin’ to your soup – so don’t skip them!
- 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
- Preheat oven to 400F.
- 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.
- 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.
- 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.
- Add spices, stir, and simmer 5-10 minutes. Serve warm, topped with roasted chickpeas.