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.
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104 Comments on “Smoked Gruyere Butternut Soup with Spicy Chickpeas.”
I’m such a sucker for butternut squash soup. But seriously, smoked gruyere….wowza! Where has that been hiding all my life?
I just posted a butternut soup that uses coconut milk too! Twin moment! LOVE the idea of adding gruyere and those adorable chickpeas! I’m good with any and all variations of butternut soup, and I eat it year round…so no apologies necessary about it being too early!
I JUST discovered roasted chickpeas, and now I want them on ALL the things. Especially on a bowl of creamy soup. THE TEXTURE.
Oh, and boozy soup? Amazing. Pinned!
You could make butternut recipes all year and I’d be down. This looks awesome!
Why do I always think chickpeas look like miniature raw chickens?!
I can’t tell if I think it’s cute or creepy, so I think I’m just going to tell myself they look like hearts instead <3
My mouth is watering for this at 8:30am
Oh my gosh! I’ve never tried smoked gruyere, but now I need to! I had to take a six-month hiatus from gruyere after culinary school because I used to grate pounds of it ALL the time, and the stench was practically ingrained in my skin.
Love those chickpeas! I’ve always thought they looked like little butts…what does that say about me? :/
I had never seen hearts OR butts in them before, but now that you mention it, I totally see it. My mind also automatically goes to butts. ^^
This soup sounds so amazing! I love butternut squash! So much so that my entire family mockingly asks if I’m cooking squash every time they see me in the kitchen.
K, bai- brb ttyl.
Gotta go get some smoked gruyere ASAP!
Looks delicious… I’m recently discovery squash because well… I normally hate veggies. This looks amazing though. And seriously, girl … Seriously Delish is amazing!
I am not a fan of squash, but this soup looks so pretty! I think I might just go roast some chickpeas.
This is GORGEOUS!!!
Ahhh This looks amazing. You got me loving roasted chickpeas, i swear i can eat a whole pan myself as a snack.
I’ve always been afraid to tackle a butternut squash… but this soup looks like it’s worth all the cutting!
PS can’t wait for the soup class in November!
I crave a little munch in my soup, love the chickpeas!
Love that you use coconut milk in the soup! I’ve never tried smoked Gruyere. Gotta get on that!
Mm, this looks delicious! Since the recipe calls for coconut milk – I wanted you and your readers to know that Silk is currently giving away 700 half-gallon cartons of coconut, soy, and almond milk every day through October 10th! Details here: bit.ly/1udmxKx
Gahhh I love butternut squash and I can imagine it pairing so well with smoked gruyere!!
Looks delicious, Jessica. Love the addition of crunchy chickpeas on top. Soup always needs a garnish!
Butternut squash soup is my favorite winter soup. I always make a huge batch in the fall and freeze servings in baggies so I can eat it whenever I want throughout the winter!
Booze in soup?? I can’t think of anything better!
AHhhh this is perfection and I want a pool-ful of it.
Butternut soup is the best, mmmm, so good! And with those chickpeas, perfect! I want this right now! Pinned :)
Looks delicious as always! x
I’ll eat gruyere in any form. I’ll eat butternut squash in any form. Therefore, I will eat this ALL DAY LONG. YUM!
I love roasted chickpeas all on their own, and the spices on these sound wonderful. I’m also a soup person in general. I just love soup. Even in the summer when it’s pushing 100 degrees here? It still hits the spot for me. Gross, I know. Thanks for sharing this!!
This soup!! Also, I love the idea of roasting the chickpeas to add to recipes. So simple, duh, but I only like chickpeas roasted or smashes into hummus, this is perfect.
Also, I am PSYCHED to see you in Philly this weekend!! Wooot!!
Holy cow, this looks amazing! I’m supposed to be starting Whole30 on Monday. Kind of regretting that decision a lot right now.
Butternut soup has to be one of my favourite soups! What a great idea with the chickpeas :)
This soup looks so creamy and those crispy chickpea on top!! Just brilliant!
I totally had a PSL in August -_- I was secretly trying to move along the heat wave we were having in SoCal. Now that it’s actually cool, I’m all about soup and squash. This looks over-the-top tasty. Especially with the chickpeas!
I would like a big cup of this for lunch today please.
this recipe sounds absolutely delicious!!
does the cheese come through very strong?
Love the addition of nutmeg and paprika!!!
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I have bought all the fall veggies I can get my hands on, and have been making soup for a couple weeks, Im totally in that mode now too! Gruyere is one of my favorites..definitely making this happen!
So, just so I’m clear… whether canned or not, chickpeas need to be cooked prior to roasting?
This sounds like such an amazing soup for a cool, crisp night! (Not that we’re going to have any of those here in CA for another month at least…) I love the high contrast of those crunchy chickpeas.
This looks AMAZING! Also, I received your signed bookplate in the mail today! Thank you!!!! <3
My jaw dropped when I saw the butternut soup in your book! Incredible!
I’m just delving into fall produce, no way could i get behind breaking out the pumpkin in August! For me, it has to be cool out for pumpkin and it is only just beginning to get cool off!
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I have two cans of chickpeas begging to be used in my can cabinet… I think this needs to happen asap.
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Holy cow that looks incredible! I love butternut squash soup, but adding gruyere…and chickpeas? Perfect.
Pinning this for inspiration! Love the chickpeas as an accessory!
I must make this IMMEDIATELY my god.
If you have dry chickpeas do you need to let them sit in water overnight before use in this recipe? Just double checking.
Wow. This was delicious!! Stamp of approval from my husband as well. Will definitely be making again. The roasted chickpea garnish really makes it special. Thank you!!
Made this last night. A.ma.zing. It was approved by the whole family. The power ingredient is definitely the cheese. So good! Thank you!