A roasted flavourful and smooth golden roasted butternut squash soup topped with crispy chickpea croutons and cheesy kale chips.
I’ve been a soup person ever since I can remember, but I had yet to perfect a butternut squash soup until now. This soup is not only super simple to make but the flavour combination with the roasted garlic butter and slight heat from the cayenne pepper works so well with the sweet caramelized butternut squash all blended up into a satisfying and warming soup.
I love recipes like this roasted butternut squash soup where you can just roast, blend and serve and you’ve created an epically delicious soup. Soups like this are great to cook up on Sunday Meal Prep days as you can easily reheat and enjoy Monday-Friday with either a side salad, sandwich or toasted sourdough bread with mashed avocado.
And can we just talk about these crispy toppings?! Crunchy garlicky chickpea croutons and cripsy cheesy kale chips take this not so basic butternut soup to the next level. If you love texture in your soups then add these on top for some crunch and added flavour in every spoonful.
Line a large baking sheet with parchment paper. Place butternut squash and shallot on baking sheet, drizzle and rub down with olive oil and season with garlic powder, cayenne pepper, dried thyme, sea salt and black pepper. Then place butternut squash face down.
For the garlic simply cut a 1/4 inch off the top so that the top of the garlic cloves are exposed just a bit. Place on a square of foil, drizzle with olive oil and wrap up with the foil and place on the baking sheet with onion and squash. Roast everything in the oven for 45 min.
Drain and rinse and peel chickpeas.
Transfer chickpeas to a clean tea towel and dry well to get extra crispy.
Transfer to one side of another baking sheet lined with parchment paper. On the other side of the baking sheet lay out chopped kale evenly spread out.
Drizzle olive oil on both chickpeas and *kale and season with garlic powder, sea salt and pepper.
On the kale only sprinkle with nutritional yeast.
Bake for 15 min then remove kale, toss chickpeas and bake chickpeas for another 30 min.
Once squash is done roasting simply **scoop out the meat using a spoon.
Transfer squash meat, roasted shallot and garlic butter into a large pot with broth, another sprinkle of salt and pepper and bring to a boil.
In 2-3 batches ladle out soup into a high speed blender and blend for 15-30 sec until smooth.
Serve right away into bowls and top with chickpeas and kale and enjoy.
*I like to massage the olive oil into the kale for just a few seconds to soften them up and get the oil to sink right in for extra crispness. **I like to use a metal measuring spoon to easily scoop out the meat from the skin of the squash.
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