Silky butternut soup with spicy chickpeas and croutons

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.

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

Step 6/9

• 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.

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

Enjoy your meal!