ROASTED BUTTERNUT SQUASH SOUP #vegetable #soup

Simmered Butternut Squash Soup is a chilly climate staple! We adore this satiny butternut soup presented with hot broiled chickpeas for additional flavor. Veggie lover, Vegetarian, and T-Rex garnishes accessible, so there's something for everybody!

Cooking the butternut squash until caramelized and delicate is absolutely key here. The flavor destroys some other strategy.

To profit by additional flavor and furthermore streamline our squash-to-soup process, allows simply feel free to broil a few carrots and onion alongside it!

Also try our recipe : Bacon Guacamole Grilled Cheese Sandwich #sandwich #vegetables

Ingredients :

• 2.5 lb butternut squash
• 3 large carrots
• 1 onion (white or yellow)
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlic smashed + minced
• 3 cups vegetable broth
• additional salt + pepper to taste

SPICY ROASTED CHICKPEAS

• 15 oz canned chickpeas
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper (spiiicy!)
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp black pepper

Instructions :

1. Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
2. Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven. Woot!
3. Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
4. Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
5. Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
6. Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it's good to go!
7. While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside. They will crisp up more as they cool!
8. In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
9. Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
10. Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
11. Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... If skipping the chickpeas (which have a LOT of flavor) you'll want to add extra seasoning to the soup. Keep covered over lowest heat setting until ready to serve. 
12. Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

Source : bit.ly/2F3GnmB

Read more our recipe : Sweet Potato, Chickpea and Spinach Coconut Curry #vegetable #potato