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.

Prep Time

30 mins

Cook Time

25 mins

Total Time

1 hour

Ingredients

Soup

• 3 cups peeled, diced butternut squash  
• 2 cups thinly sliced carrots (4 medium)
• 3/4 cup thinly sliced white onion
• 1 tablespoon olive oil
• 2 14 1/2 ounce cans reduced-sodium chicken stock
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt (or more depending on taste)

Rosted Garbanzo Beans

• 1 15 oz can garbanzo beans
• 1 tablespoon olive oil
• 3 teaspoons of Cajun seasoning
• Salt (to taste)

I also added finely chopped chives and sour cream for garnish.

Instructions

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Pat rinsed chickpeas with a clean kitchen towel and place in a large bowl. Add olive oil, cajun seasoning and salt. Toss to coat and transfer to a prepared baking sheet in a single layer.
3. Bake for 35 to 45 minutes, stirring half way through. Remove from oven and allow to cool.
4. Now make the soup. In a large covered saucepan cook squash, carrots, and onion in hot olive oil over medium heat about 10 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
5. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add pepper and salt; bring just to boiling and cook five minutes.  Garnish each serving with toasted garbanzo beans, chives and a small drizzle of sour cream.