Butternut Squash Soup with Spicy Chickpeas
The Hungry Hood
The Hungry Hood
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Ingredients

  • 2 Tbs OLIVE OIL
  • 2 Tbs BUTTER, unsalted
  • 1 ONION, diced
  • 3 cloves of GARLIC, minced
  • 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
  • 1 pinch RED PEPPER FLAKES
  • 1/2 tsp SALT
  • 1/2 tsp PEPPER
  • 1/4 tsp SMOKED PAPRIKA
  • 1/8 tsp NUTMEG
  • 2 cups CHICKEN or VEGETABLE STOCK, low sodium
  • 6 oz GRUYERE CHEESE, grated
  • 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
  • chopped CHIVES, to garnish
  •  
  • To make the spicy chickpea topping you will need
  • 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
  • 1/2 Tbs OLIVE OIL
  • 1/4 tsp SALT
  • 1/4 tsp PEPPER
  • 1/4 tsp SMOKED PAPRIKA
  • 1/4 tsp CAYENNE PEPPER
  • 2 Tbs OLIVE OIL
  • 2 Tbs BUTTER, unsalted
  • 1 ONION, diced
  • 3 cloves of GARLIC, minced
  • 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
  • 1 pinch RED PEPPER FLAKES
  • 1/2 tsp SALT
  • 1/2 tsp PEPPER
  • 1/4 tsp SMOKED PAPRIKA
  • 1/8 tsp NUTMEG
  • 2 cups CHICKEN or VEGETABLE STOCK, low sodium
  • 6 oz GRUYERE CHEESE, grated
  • 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
  • chopped CHIVES, to garnish
  •  
  • To make the spicy chickpea topping you will need
  • 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
  • 1/2 Tbs OLIVE OIL
  • 1/4 tsp SALT
  • 1/4 tsp PEPPER
  • 1/4 tsp SMOKED PAPRIKA
  • 1/4 tsp CAYENNE PEPPER

Instructions

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