Butternut Squash Soup with Coconut Milk Drizzle and Spicy Chickpeas

This is by far my favorite butternut squash soup yet!  It's slightly spicy yet rich and creamy.

And can we talk about the presentation here?! My dear husband was quite impressed when I put this bowl down in front of him! Hey, you eat with your eyes first...so might as well make it pretty! 

I hope you enjoy this perfect autumn dinner!

Total Time: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 4 servings
Level: Easy

10 mins 50 mins 60 Min 4 servings

Butternut Squash Soup with Coconut Milk Drizzle and Spicy Chickpeas

Soup Ingredients:

• 2 TB olive oil
• 1 medium onion, diced
• 1 pinch red pepper flakes
• 1 tsp salt
• 4 cloves of garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/8 tsp nutmeg
• 1 medium butternut squash, peeled, seeded, and cubed
• 3 cups organic chicken stock
• 1 cup full-fat coconut milk, plus extra for drizzling
• 2 TB chopped green onion
• 1 can chickpeas, drained, rinsed, and dried with a paper towel
• 1/2 TB olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg

Chickpea Ingredients:

• 1 can chickpeas, drained, rinsed, and dried with a paper towel
• 1/2 TB olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg

Directions:

1. Preheat oven to 425 degrees F. Place chickpeas on a baking sheet and toss with olive oil and spices.
2. Roast chickpeas for 15 minutes, shake pan and roast for another 15 minutes.
3. Heat oil in a dutch oven over medium heat. Add onions, red pepper flakes, and salt. Cook until softened, about 5 minutes.
4. Add the garlic, black pepper, paprika, and nutmeg. Stir and cook for 1 minute.
5. Add the butternut squash and stir until coated. Cover the pot and cook the squash until it has softened, about 6 minutes.
6. Pour in the chicken stock and bring the mixture to a simmer. Cook for about 10-15 minutes, until squash is tender.
7. Use an immersion blender to puree until smooth. Stir in the coconut milk and simmer for 1 minute.
8. Ladle the soup into bowls, drizzle with remaining coconut milk, and top with green onions and roasted chickpeas.
9. Enjoy!

*Note: Adapted from howsweeteats.com