This soup is one of our go-tos all fall and winter long. It is fast, easy, and requires zero measuring (although I did try to add measurements while writing this recipe!). We don’t always add the roasted chickpeas, but it is a fabulous addition when we have five extra minutes to make them. This is Nathan’s favorite soup and he requests it often.
Butternut Squash Soup
- 1 butternut squash peeled and cubed
- 1 large sweet potato cubed
- 2-3 carrots chopped
- 2-3 small russet potatoes cubed
- 1 apple cored and cubed
- 1+ cup(s) almond or coconut milk
- water enough to cover bottom half of vegetables
- 1.5 tsp ginger
- 1.5 tsp cinnamon
- 1.5 tsp turmeric
- 1 (15oz) can chickpeas
- 1 tsp coconut oil
Put all of the cut vegetables and apple into a large pot in the order listed.
Add water to the pot until the bottom half of the vegetables are covered. You should be able to just see the water.
Bring the pot to boil on high heat and then simmer until the vegetables are soft (15-20 minutes). I usually leave the lid partly on to help speed up the cooking process.
Add the cinnamon, turmeric, ginger, and coconut milk into the pot.
Blend with an immersion blender until the soup is smooth. If the soup is too thick add more coconut milk. Add more cinnamon, turmeric, or ginger to taste.
Serve immediately. This soup keeps well in the fridge for a few days for excellent leftovers.
Melt coconut oil in a small pan.
Add chickpeas and coat with the melted coconut oil.
Add a few generous shakes of cinnamon, turmeric, and ginger to the chickpeas. Cook on medium heat for 5 minutes until they are warmed and starting to brown.
Alternative: You can roast the chickpeas in the oven at 350 degrees for 10-15 minutes until they are browning.
Toss the chickpeas into the individual portions of the soup and store separately. These also make a great snack on their own.