The other day I made butternut squash soup, even though I got the eye roll from Mr. Housewife. He did not seem to think it was going to be something he would like, his idea of it was like eating pumpkin pie in soup form. Wrongo!! For one, I do not use ginger, nutmeg or cinnamon in this soup, I like it to be savory with only the sweetness from the butternut. To top it off I added some spice roasted chickpeas. They are super addictive when you pop a few in your mouth so be sure to make extra.
There are so many videos, tutorials, etc on how to peel a butternut squash. I used a sharp peeler, but you could also just pop the thing in the oven until it was soft and use in the soup, then you don’t have to worry about peeling. I’m telling you, keep it simple for yourself.
For the Recipe:
2 tbsp. olive oil
2 onions, chopped
2 tsp. pepper
1 tsp. salt
1/2 tsp. red pepper flakes (reduce if you don’t want that little zip in the soup)
2 tsp. cumin
2 tsp. paprika
4 c. butternut squash, cubed (this does not have to be exact, just grab a squash that looks like all the rest and call it good)
1 tbsp. garlic powder (or you could use a few cloves of garlic)
8 c. chicken stock, homemade preferred, but if you don’t have it use the Better Than Bouillon (love this stuff)
Roasted chickpeas (recipe at the bottom)
In a heavy pot heat the olive oil and add the onions. Get them good and happy for a few minutes, then add all the salt, pepper and spices. Let these hang out and get nice and caramel in color, don’t rush this, just let it happen. Once the onions have a nice caramel color add the butternut squash. Give it a good stir, add the garlic powder and let cook for 5-7 minutes. You just want to let the squash bet coated in all the flavorful goodness and let the garlic powder get warm and mingle with the rest of the party. Now add the chicken stock. The squash will be nice and tender in about 15-20 minutes of cooking over medium heat. After about 10 minutes give the liquid a taste to adjust seasoning to fit your taste, I always end up adding more of pretty much everything, however, I would rather have to add since you cannot take away. Then continue to cook until squash is soft. Blending time!! Because I’m lazy I use the emulsion blender for this, taking the soup out to put in a blender then putting it all back in just means more work, no thank you. However, if you don’t have an emulsion blender, well, looks like the normal blender will have to do. Most people like to add some kind of cream coconut milk to this, however, I’m just not a fan. I think this stuff tastes fantastic as is, but you are most welcome to add some if you feel the need. Lastly, get yourself a big bowl, ladle a few scoops and top with the roasted chickpeas.
1 can garbanzo beans (I’ve actually started cooking dried and putting then in the freezer in place of canned)
generous drizzle of olive oil
1 tsp. paprika
1 1/2 tsp. garlic powder
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 tsp. pepper
Heat the oven to 425 degrees. Rinse and dry your chickpeas well, if they are wet they won’t crisp up. Place on a baking sheet in a single layer. Drizzle olive oil over all the chickpeas, then sprinkle all the seasonings. Mix well so they are evenly coated. Pop in the oven, let cook for 20 minutes. Then give them a good shake and cook for 15 minutes. After this 15 minutes give then yet another shake. If your oven is like mine and heats hotter in the back than the front be sure to rotate the pan when you give them a good shake. Test one of the chickpeas to see if they are nice and crisp, if they aren’t quite there, give them another ten minutes. These keep well in an airtight container, but I’m telling you, they are so stinking good they won’t last long.