Smoked Gruyere Butternut Soup with Spicy Chickpeas.
It’s just BARELY fall and I’m already breaking out the soup and the butternut.
At least I didn’t overdo it before? Like pumpkin in August? Awww no.
Whoa whoa whoa. Wait. Let’s take a minute and talk about the butternut squash soup in my cookbook. It has BOOZE. Like wonderful amaretto. So nutty and delicious. And then it has cinnamon toast croutons! GAHH. It’s a favorite and I believe… it’s going to be demo-ed at a few book signings. If you don’t have the book yet, I think you need it just for boozy butternut soup. Puhlease?
Um another sidebar: don’t these chickpeas look like a bunch of little hearts? I die. HOW CUTE.
Anyhoo – the book is where I got the idea for this gruyere butternut soup!! I love any spin on butternut soup – especially when pureed – because it’s so creamy and soul warming and kind of melts in your mouth if that’s a thing. It’s totally a thing.
And the topping! You know I’m nutty over roasted chickpeas and their crunchiness and filling tendencies. And they have some protein and this soup is made out of a vegetable and well I think that means we can just go ahead and classify it as a health food. Maybe even a salad.
Speaking of salad, the soup is… souper (ew I did that) filling so you can serve it with a little greens salad (and perhaps this dressing that I made a boatload of yesterday) and be good to go. Even the soup itself is enough for a meal. At least for me. Not the dude I live with. But whatev.
If you’re so inclined, you could also do another version of squash, like kabocha or even acorn… or you could totally do sweet potatoes! Switch it up, trash it up, make it your own. The key is the smoked gruyere… with that incredible smokey swiss flavor and the crunchy spiced chickpeas and all that TEXTURE.
It’s all you need.
Smoked Gruyere Butternut Soup with Spicy Chickpeas
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pinch of red pepper flakes
- 4 cups cubed butternut squash
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 2 cups low-sodium chicken or vegetable stock
- 6 ounces smoked gruyere cheese, freshly grated
- 1/2 cup full-fat coconut milk, or half and half, plus extra for drizzling
- 2 tablespoons freshly snipped chives
- 2 cups chickpeas, if canned, drain, rinse and dry off with a paper towel
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if they are canned. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 15 to 20 minutes until crispy.
- Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.
- Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls at a time until it’s melts. Stir in the coconut milk. Cook for another few minutes to warm the soup.
- To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.
Did you make this recipe?
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104 Comments on “Smoked Gruyere Butternut Soup with Spicy Chickpeas.”
Yes, yes annnnd … yes!! please … so delicious looking!!
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OBSESSED! I love butternut squash aaaannnddd I love chickpeas! I have to try this one, STAT!
I can’t find where to buy smoked gruyere… anyone have any ideas? Or what could I use as a substitute?
I used smoked gouda successfully – smoked gruyere impossible to find in my area
Also can you freeze this?
Yes I froze it successfully. Without the chickpeas of course.
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If I use dried chickpeas instead of canned, should i cook them first, or just soak?
Yes, cook the garbanzos. Al dente should be fine.
Butternut squash soup is one of my favourites; I make it at least a couple times a year. This is one of the best recipes I’ve come across. The gruyere is a wonderful addition, really makes it a rich and savoury soup experience!
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This soup is fantastic! I actually couldn’t find a smoked Gruyere at my local grocery store, so I used a smoked Gouda instead. I make soup at least once a week in the Fall/ Winter and I’ve made a ton of butternut squash soups, but this one is now my favorite. I love that it is smokey and savory instead of sugary and sweet, like so many pumpkin/squash soups. Delish!
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This soup was amazingly delicious! I cannot stand smoked cheeses (I don’t know what is wrong with me!) so I used regular gruyere and the soup still turned out great. I love the chickpea garnish!
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Making this for christmas eve! Is there anything I can do a day in advance (other than the chickpeas)?
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OK – I made this for dinner last night. I’ve already declared it the best soup I’ve ever eaten. Seriously. It’s amazing! i was so excited for lunch today so I could eat it again. This is staying in my permanent recipe rotation for sure!!
Hi Jessica! I just had this soup for second day in a row. I made the chickpeas for the BBQ salmon salad then for this soup. OMG!!!! It’s so yummy! I just topped with roasted and salted pepitas and it was equally as good. I also couldn’t find smoked gruyere so just used regular. AWESOME!!! Thanks so much!
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So, I made this soup and it was GREAT. However, I could not locate smoked gruyere and so I subbed the recipe with smoked gouda and topped with french tarragon as opposed to dill. Lastly, I think it calls for more broth/stock than 2 cups. I wish the nutritional facts were included, that really helps. I’ll certainly make again.
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This soup was AMAZING! By far one of the best soups I’ve ever had! I am proud to say that even my meat-loving boyfriend adored this soup, and has officially asked for me to make it again… a very big deal, this hardly ever happens. The layer of flavors in this soup is what really sets it apart; you get a lovely creamy-sweetness from the squash & coconut milk, instantly followed by an undertone of smokiness from the cheese and, lastly, a good kick of heat from the smoked paprika. The chickpeas added a wonderful touch of texture as well.
I did have to substitute smoked gouda for the gruyere; I figured the smoky cheese flavor would be better than subbing plain gruyere, and I am glad I went with that, because I think the smoke really adds a unique layer of flavor that complements everything beautifully. I also used salted butter (only thing I had on-hand), and I found there was no problem using it. In fact, I needed to add quite a bit more salt to this dish in order to get all of the flavors singing, so I do think the recipe calls for too little, and that there’s really no need for the unsalted butter. The chickpeas also needed a good hit of salt, as they weren’t as flavorful as I expected (the texture they added was great though).
And in case anyone is wondering, I simply used one large butternut squash to fulfill the needs of this recipe, and it was just the right amount. I used a hand-held immersion blender to puree everything, worked like a charm!
Highly recommended recipe! Will DEFINITELY be making again!
You did it again… this was amazing. My baby sister is veg and this number hit the spot comfort food wise. I’m pretty sure she’s going to start licking the bowl ?
Tomorrow we’re making your pistachio thumb prints, you rock girl
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I make this soup all the time. My family and I loooooove it!
Love this soup! Flavor is out of this world! I have made this a few times and one thing I experienced was difficultly with all of the cheese melting. So- I put soup back into blender after everything is in pot and has stewed for a while to make it extra velvety and smooth. This makes perfect texture with no clumps of unmelted cheese.