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
Scale
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
