Thursday, September 24, 2015

Cooking with Kristin - Butternut Squash Soup with Crispy Chickpeas

Butternut Squash Soup with Crispy Chickpeas - Cooking with Kristin

To celebrate the autumnal equinox yesterday, I made this very tasty fall soup. It's super easy and relatively quick (about an hour from start to finish), and it tastes very creamy, despite not having any dairy in it at all. In fact, if you substitute vegetable broth for the chicken broth, it's completely vegan, too. It's very filling on its own, and would be great served up with a light side salad or some crusty bread for dinner.

The crispy chickpeas are a nice addition, but if you're a lazy cook (and friend, I myself am a lazy cook), don't hesitate to skip them. The soup will still be delicious.

Butternut Squash Soup (adapted from Food Network)
  • 1 2-3 pound butternut squash
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 apple, cored and sliced
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
Preheat the oven to 350 degrees.

Roast the whole squash with the onion and apple for 30 minutes. Remove from the oven, and cut the squash into 1-inch cubes. (Use an oven mitt or wait for it to cool a bit).

Combine the squash, onion, apple, and all the rest of the ingredients into a large soup pot, and boil over medium-high heat until the squash is fully cooked through, about 15 minutes.

Remove from heat, and use an immersion blender to blend until smooth. Serve while hot.

Crispy Chickpeas (adapted from The Kitchn)
  • 1 can of chickpeas, rinsed, drained, and patted dry
  • 2 tablespoons olive oil
  • Salt and pepper to taste
(These should be put in at the same time you put in the squash to roast, and taken out just as your soup is finished. But they're also very tasty as a bar-snack, so you can also make them on their own.) Preheat the oven to 350 degrees.

Make sure you pat the chickpeas as dry as possible with a paper towel. It will help them crisp up. Then, toss them with 2 tablespoons olive oil, and spread them out on a baking pan. Bake them for 45 minutes, stirring or shaking the pan once in the middle. When they're golden brown and crispy, they're done.

Pull them out of the oven, and sprinkle with salt and pepper. Then use to garnish the soup. (If you're eating them as a snack, they're great with other spices, too. I especially like using a garam masala mix or Tony Chachere, but any of your favorite spices will be great!)

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