It’s SOUP time!
Keep yourself warm with these soup. Whether you like it meaty or no meat, creamy or broth style there is something for you in in my soup collection. Check them out.
Warm and comforting Butternut Squash Soup signals Fall season, and is a comforting way to celebrate and enjoy Fall and the many other good things it offers (and yummy food). This butternut squash soup is thick and creamy, so dreamy, warm and delicious. Serve it on its own or garnish it with some Toasted Chickpea and some Parmesan cheese on top and a side of fresh fruits and a bowl of salad. That’s how you enjoy Fall. Welcome Fall.
I think I’m starting to turn into a soup monster. I’m not complaining at all, because I love it! With this cold weather, all I can think of is a bowl of hot soup for morning, lunch and dinner. Soup are easy to make, and even the ones that require more work is totally worth with. The hot broth warming up my stomach makes me feel at home, makes me hopeful that Summer is not far away ( just another 9 months away, lol). Instead of looking backward, and holding on to Summer, I decided to let go for now. It was good while it lasted, next year again.
Fall and Winter and sometimes early Spring are the seasons where soup and stews are a common meal for me. There’s something comforting with bowl of hot soup or tender braised stew on col rainy or snowy day. I have a lot of favorite soup which defeats the purpose of saying it as a favorite because there’s more than one of them. But anyways, you know what I mean, I love all of them so they are my favorite. But this post is about Butternut Squash Soup, one of my favorite soup. This was not something familiar to me, I cannot remember when it was exactly that I stumbled on this but I remembered having this in my friends house and I got curious about it and did my research on it. You know what happened? Not only that I liked it, that was the start of me exploring other butternut squash recipe and other squash recipes.
This creamy Butternut Squash and Chickpea Soup is so thick as creamy, a really filling soup that could actually be a meal in its own. Serve this with bread, salad and fresh fruit and you got yourself a delicious lunch or dinner. It’s light meal but enough to keep you fool and satisfied.
How do you make toasted chickpea?
Very easy! You can do it on stove-top or you can do it using oven. Just as the name says toasted chickpea, you will basically just toasting the chickpea until slightly dry. Start by rinsing and drying the chickpea with paper towel. The less moisture the chickpea has, the faster it will be toasted. Then drizzle olive oil and coat with the spices mixture. You can make your own spice mix, make it spicy, mild add your favorite spice, it is very flexible. Once coated with spice, simple toast it in a heated pan until dry. You can do the entire process of toasting it using stove-top or you can transfer the chickpea in the oven to continue the toasting. Just like that. Click HERE for the detailed step, I have a separate post for it.
- 286g Butternut Squash
- 1 tbsp Olive Oil
- 1/4 cup White Onion
- 2 cloves Garlic
- 3 cups Broth
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/8 tsp Black Pepper
- 3 tbsp Cream
- 3 tbsp Parmesan Cheese
- 1/2 cup Toasted Chickpea (Divided: 1/4 cup for soup and 1/4 cup for garnishing)
- Pre-heat oven to 350F.
- Make the Toasted Chickpea: Get the full recipe HERE
- To Save time, you can cook the chickpea and butternut squash in the oven at the same time. Cook them in separate pan. Have the butternut squash in lower rack, and chickpea in middle rack. Swap the place midway cooking time and stir for even cooking.
- Bake/Roast the Butternut Squash: Wash, peel and cut butternut squash into cubes. Drizzle olive oil then arrange in a baking pan. Bake/Roast for 30 minutes.
- Simmer the Butternut Squash: In a heated pan, saute garlic, onion. Add roasted butternut squash, 1/4 cup chickpea, salt, sugar, black pepper and broth. Simmer for 40 minutes then either transfer to a blender to puree or use an immersion blender. Return to the pan then add cream and parmesan cheese. Cook for another 5 minutes. Taste and adjust seasoning as desired. For a lighter consistency you an add more broth, for thicker consistency either decrease the broth of simmer longer until reduced to the consistency you prefer.
- Serve: Divide soup into 2 -3 bowls. Top with remaining 1/4 cup Toasted Chickpea and garnish with parmesan cheese.
Serves 2 – 3
- 12 Fall Soup To Keep You Warm
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- Meat Free Monday: Small Batch Vegetarian Lasagna Soup For Two
- [VIDEO] Creamy Potato & Shrimp Chowder
- Roasted Tomato Basil Soup
- Creamy Sweet Potato Corn Chowder
- Coconut Curried Butternut Squash Soup
- Creamy Mushroom Soup
- Creamy Tomato Basil Soup with Parmesan
- Chicken Mami (Chicken in Egg Noddle Soup)
- Small Batch French Onion Soup
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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