If you are looking for a cozy, flavorful dish that hugs you from the inside out, then you have to try this Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe. Imagine velvety, roasted butternut squash blended with the smoky richness of Gruyere cheese, all enhanced by warming spices and a generous kick from crispy, spiced chickpeas. This soup is more than just a meal — it’s an experience that combines comforting creaminess with layers of exciting texture and taste. It’s perfect for chilly evenings when you want something hearty but also a little special.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that work beautifully together, making both the preparation and the flavors straightforward but unmistakably satisfying. Each ingredient is chosen to build depth in texture, aroma, and color — from the sweet roasted squash to the smoky notes in the cheese and spices.
- Butternut squash (about 2.5 pounds): The sweet, creamy base of the soup that roasts beautifully for natural caramelization.
- Olive oil, 2 tablespoons: Used for roasting and sautéing, it adds richness and helps develop flavor.
- Yellow onion, 1 small, chopped: Builds a savory foundation with gentle sweetness.
- Garlic, 3 cloves, minced: Infuses the soup with warm, aromatic depth.
- Smoked paprika, 1 teaspoon: Gives a cozy smoky warmth that pairs perfectly with the cheese.
- Ground cumin, 1/2 teaspoon plus 1/4 teaspoon for chickpeas: Provides earthy undertones both in the soup and on the spiced chickpeas.
- Cayenne pepper, 1/4 teaspoon (optional): Adds a subtle spicy kick if you like a little heat.
- Salt and black pepper: Essential seasonings to tie all the flavors together.
- Vegetable broth, 4 cups: The liquid base that keeps the soup light and nourishing.
- Heavy cream, 1/2 cup: For luscious creaminess that rounds out the soup.
- Grated smoked Gruyere cheese, 1 cup: The star ingredient that melts into a smoky, savory bliss.
- Canned chickpeas, 1 (15-ounce) can, drained and rinsed: Roasted with spices to add a crispy, spicy contrast.
- Chili powder, 1/2 teaspoon: Seasoning for the chickpeas that amps up the heat and smokiness.
- Fresh thyme leaves (optional): A fragrant garnish that beautifully complements the flavors.
How to Make Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with a tablespoon of olive oil and just a pinch of salt to enhance its natural sweetness. Spread the pieces evenly on a baking sheet and roast them for about 25 to 30 minutes until they are tender and their edges turn a lovely caramelized golden brown. Roasting not only softens the squash but intensifies its flavor and gives a slight nuttiness that’s key to this soup.
Step 2: Sauté Aromatics and Spices
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for around 5 minutes until it becomes translucent and sweet-smelling. Then, stir in the minced garlic, smoked paprika, ground cumin, cayenne pepper if using, salt, and black pepper. Let those spices bloom for about a minute — this little step is where the soup’s deep, smoky, and slightly spicy layers begin to build.
Step 3: Combine and Simmer
Once the butternut squash is roasted, add it to the pot along with the vegetable broth. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This allows all those lovely flavors to meld while softening the squash even further, which will make pureeing silkier and more effortless.
Step 4: Puree the Soup
Using an immersion blender, blend the soup until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, but be cautious with the hot liquid. The resulting texture should be velvety and thick, with no lumps interrupting the comforting flow of each spoonful.
Step 5: Add Cream and Smoked Gruyere
Return the pureed soup to the pot and stir in the heavy cream and grated smoked Gruyere cheese. Cook gently until the cheese melts fully and infuses the soup with that distinct smoky, savory richness that makes this recipe so irresistible. The creaminess balances beautifully with the spice and sweetness.
Step 6: Roast the Spicy Chickpeas
For the perfect topping, toss the drained chickpeas with chili powder and ground cumin. Spread them on a baking sheet and roast at 400 degrees Fahrenheit for about 20 minutes until they’re crispy and golden. These spicy chickpeas add a crunchy, flavorful punch that elevates the soup from cozy to extraordinary.
How to Serve Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe
Garnishes
Fresh thyme leaves are a lovely optional garnish that add a bright, herbal aroma contrasting with the soup’s smoky richness. A sprinkle of extra smoked Gruyere or a drizzle of olive oil can also add a visual and flavor flourish that makes serving feel special.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a warm whole-grain roll, perfect for dipping and soaking up every last bit. A simple green salad with a tangy vinaigrette provides a refreshing balance to the creamy, smoky soup flavors.
Creative Ways to Present
For dinner parties or family meals, try serving the soup in hollowed-out mini pumpkins or bread bowls to amp up the autumnal vibe and wow your guests. Swirling a little chipotle cream or a sprinkle of toasted pumpkin seeds on top can add color and texture, making each bowl a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Your leftover Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe will keep beautifully in the refrigerator for up to 3 days. Store the soup separately from the crispy chickpeas to keep them crunchy when ready to serve again.
Freezing
This soup freezes well without the chickpeas. Pour the soup into airtight containers or freezer-safe bags, leaving some space for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, stir in a splash of vegetable broth or water to loosen it up. Add fresh roasted spicy chickpeas right before serving for that perfect contrast.
FAQs
Can I make this soup vegan?
Absolutely! To make the Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe vegan, simply swap out the heavy cream for coconut milk or another plant-based alternative, and either use a vegan smoked cheese substitute or omit the cheese entirely. The flavors still come through beautifully.
Is it possible to prep parts of this recipe ahead of time?
Yes! Roasting the butternut squash and even the chickpeas a day in advance can save you time. You can also chop the onions and garlic ahead to make your cooking smoother on the day you assemble the soup.
How spicy is this soup?
The spice level is moderate and can be adjusted to your preference. The cayenne pepper is optional and easy to reduce or omit for a milder soup. The spicy chickpeas provide a nice kick without overpowering the gentle, creamy squash base.
Can I use other types of cheese?
While smoked Gruyere is signature for this soup’s unique flavor, you can experiment with other smoked cheeses like smoked cheddar or gouda. Just make sure the cheese melts well and complements the flavors rather than overpowering them.
What is the best way to blend the soup?
An immersion blender is the easiest and safest way to puree hot soup directly in the pot. If you don’t have one, carefully use a regular blender, working in small batches and holding the lid securely to avoid spills.
Final Thoughts
This Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe is one of those dishes you’ll find yourself craving again and again. It’s a perfect balance of smoky, sweet, creamy, and spicy that feels both comforting and exciting to the palate. I can’t wait for you to make it, share it, and enjoy a bowl that truly warms you from the inside out on any cool day.
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Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Warm Up with Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas is a hearty, creamy soup that perfectly balances smoky, spicy, and savory flavors. Roasted butternut squash is blended with smoked Gruyere cheese and a touch of cream for richness, while crispy spiced chickpeas add a delightful crunch. Ideal for cozy fall or winter meals, this vegetarian soup combines roasting and stovetop techniques to create a comforting bowl of deliciousness.
Ingredients
Soup
- 1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup grated smoked Gruyere cheese
Spicy Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
Garnish
- Fresh thyme leaves (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread the squash out evenly on a baking sheet and roast for 25 to 30 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Cook for another minute until the spices are fragrant.
- Simmer Soup Base: Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add Cream and Cheese: Stir in the heavy cream and grated smoked Gruyere cheese. Continue cooking over low heat, stirring occasionally, until the cheese has melted and the soup is rich and creamy.
- Prepare Spicy Chickpeas: Toss the rinsed chickpeas with chili powder and ground cumin. Spread them on a baking sheet and roast them in the oven at 400°F for 20 minutes, until crispy and golden.
- Serve: Ladle the hot soup into bowls and top with a spoonful of the roasted spicy chickpeas. Garnish with fresh thyme leaves if desired. Enjoy this comforting and flavorful soup warm.
Notes
- To make this soup vegan, substitute the heavy cream with coconut milk and use a plant-based smoked cheese or omit the cheese completely.
- For added depth of flavor, try roasting the garlic together with the butternut squash.
- Adjust the cayenne pepper according to your preference for heat or omit it entirely if you prefer milder soup.
- This soup can be made ahead; refrigerate the base and chickpeas separately and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
