Roasted Butternut Squash Soup is a cold-weather staple! We love how well the flavor pairs with Longaevitas GOLDEN. We think you’ll love it too. Recipe yields approx. 4 bowls or 6-7 cups of soup.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 252 kcal
Ingredients
- 2.5 lb butternut squash
- 3 large carrots
- 1 onion (white or yellow)
- 1 TBSP avocado oil (or favorite healthy oil)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup water
- 2 TBSP unsalted butter
- 3 cloves garlic smashed + minced
- 3 cups vegetable broth
- additional salt + pepper to taste
SPICY ROASTED CHICKPEAS
- 15 oz canned chickpeas
- 1 TBSP avocado oil (or favorite healthy oil)
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp ground cayenne pepper (spicy!)
- 1/4 tsp garlic powder
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
Instructions
- Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
- Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven.
- Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
- Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
- Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
- Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it's good to go!
- While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside. They will crisp up more as they cool!
- In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
- Once your squash is ready, allow to cool enough to handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
- Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
- Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... If skipping the chickpeas (which have a LOT of flavor) you'll want to add extra seasoning to the soup. Keep covered over lowest heat setting until ready to serve.
- Dive in while it's hot and top soup with Longaevitas GOLDEN Granola.
Recipe Notes
For a vegan soup, replace the butter with oil, to taste.
Using an immersion blender in place of a blender? Cut your carrot into smaller pieces for roasting (so they soften more and blend more easily) and make sure you're using an extra large pot to blend the soup in to prevent splashing.
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