Description
This isn’t just soup—it’s a warm hug with attitude. Velvety butternut squash and potato swirl with nutty Gruyere, while smoky, spiced chickpeas bring the crunch. Elegant enough for dinner parties, easy enough for weeknights, and so good you’ll be scraping the bowl clean.
Ingredients
Soup:
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1 tbsp olive oil
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1 sweet onion, chopped
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2 garlic cloves, minced
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4 cups cubed butternut squash
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1 medium potato, peeled + diced
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4 cups vegetable or chicken broth
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½ tsp salt + ¼ tsp black pepper
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¼ tsp nutmeg
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½ cup grated Gruyere
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½ cup cream or milk (optional)
Spicy Chickpeas:
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1 can chickpeas, drained + dried
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1 tbsp olive oil
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½ tsp smoked paprika
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¼ tsp chili powder
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¼ tsp cayenne
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¼ tsp salt
Instructions
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Roast Chickpeas:
Preheat oven to 400°F (200°C). Pat chickpeas dry. Toss with oil + spices. Roast 25–30 mins until crispy. -
Sauté Base:
In a large pot, heat oil. Cook onion 5–7 mins. Add garlic; stir 1 min. -
Simmer Soup:
Add squash, potato, broth, salt, pepper, and nutmeg. Simmer 20–25 mins until soft. -
Blend:
Carefully blend until smooth (in batches or with immersion blender). -
Finish:
Stir in Gruyere and cream (if using). Taste and adjust seasoning. -
Serve:
Ladle into bowls. Top generously with crispy chickpeas. Optional: add extra cheese or herbs.
Notes
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Vegan? Skip cheese + cream; use cashew cream or coconut milk.
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Extra cozy: Add a diced apple + fresh sage with the squash.
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Spice swap: Try curry powder instead of nutmeg for a warm twist.
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Crunch craving? Roast a double batch of chickpeas for snacking!
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Calories: 310 cal Per Serving
- Fat: 18g
- Carbohydrates: 28g
- Protein: 9g