This soup won’t change the weather, but at least it will make you feel warm and fuzzy inside. It’s even cold in Florida this week! That’s when you know you really have a problem! Anyway, what better way to start the first week of the new year than with this butternut squash soup with spicy toasted chickpeas on top? What I love this pureed root vegetable soup is that although it may seem decadent and sinful, it really is incredibly healthy. Butternut squash, carrots, and onion are blended with a few other simple ingredients to make this creamy and comforting soup. This soup is nothing short of perfection.
Anyone who knows me well knows how much I love soup. It’s one of those things I could eat for almost every meal and never get sick of it. When I’m having a health-kick, soup is my go-to meal of choice, not a salad. It’s so much more filling! This recipe is so simple to do, even if you’re an inexperienced cook. It’s really fool-proof. Cook the veggies, blend them with some broth and you’re basically good to go. After all of that holiday cooking it’s always good to have a break and winter soups are a great place to start. To keep it *extra* healthy I used toasted garbanzo beans instead of croutons. They add a nice crunch and touch of spice to the soup, but of course, you can top it with croutons or leave off the toppings all together.
Rosted Garbanzo Beans
I also added finely chopped chives and sour cream for garnish.