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.
- 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.
just give me a straw.