Silky butternut soup with spicy chickpeas and croutons

Too few ratings

“Winter season is upon us and this butternut soup is a sweet and tasty way to keep the cold at bay. I use this recipe all year round but it’s a delight in winter. The best part? It only takes 30 minutes off your day!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 cups butternut squash (diced)
½ onion
1 cup celery root
1 tbsp minced ginger
2 cloves garlic
1 tbsp chicken stock powder
1 pinch pepper
1 pinch salt
½ cup cooked chickpeas
1 slice bread
1 tbsp paprika
chili powder
crushed garlic
salt and pepper
olive oil
coconut oil
½ cup milk
Metric
Imperial

Utensils

  • stock pot
  • emulsion blender
  • nonstick pan
  • Step 1/9

    • 4 cups butternut squash (diced)
    • ½ onion
    • 1 cup celery root

    Wash, peel and dice butternut, onion and celery.

  • Step 2/9

    • stock pot

    Add olive oil to a stock pot. Once hot, add onion and butternut. Stir and close.

  • Step 3/9

    • 1 tbsp minced ginger
    • 2 cloves garlic
    • 1 tbsp chicken stock powder

    After about a minute, add crushed garlic cloves and minced garlic. Sprinkle chicken stock powder salt then stir and close again.

  • Step 4/9

    To avoid burning add more olive oil or enough water to allow simmering. Cook or simmer until the butternut is soft.

  • Step 5/9

    Once soft, add just enough salt and some pepper to taste. Remove from heat.

  • Step 6/9

    Add half a cup of milk and pulse blender until smooth.
    • 1 pinch pepper
    • 1 pinch salt
    • ½ cup milk
    • emulsion blender

    Add half a cup of milk and pulse blender until smooth.

  • Step 7/9

    • ½ cup cooked chickpeas
    • 1 slice bread
    • 1 tbsp paprika
    • chili powder
    • crushed garlic
    • salt and pepper

    Dry chickpeas with a paper towel and cut bread into cubes. Mix paprika, chili powder, garlic and salt and pepper. Combine and use coat chickpeas and bread cubes.

  • Step 8/9

    • coconut oil
    • nonstick pan

    Coat a nonstick pan with coconut oil and heat up. Add the chickpeas and and bread and stir around the pan until golden.

  • Step 9/9

    Use a soup spoon to scoop the warm soup into bowls. Top with crunchy croutons and chickpeas and enjoy!

    Use a soup spoon to scoop the warm soup into bowls. Top with crunchy croutons and chickpeas and enjoy!