Butternut squash soup with smoked gouda and spicy chickpeas

• Produce

  • 4 cups Butternut squash
  • 2 tbsp Chives
  • 2 cloves Garlic
  • 1 Sweet onion

• Canned Goods

  • 2 cups Chicken or vegetable stock
  • 1/2 cup Coconut milk plus, full-fat

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1/8 tsp Nutmeg
  • 1/2 tsp Paprika, smoked
  • 2 1/4 tsp Pepper
  • 1 pinch Red pepper flakes
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 6 oz Gouda cheese, smoked grated

• Other

  • 1 can Chickpeas. rinsed and dried well with a paper towel

Found on rhubarbarians.com

Description

Directions

• Start by preparing your chickpeas. Preheat the oven to 425 degrees F. 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 20-25 minutes until crispy.
• Meanwhile, prepare the soup. Heat a large soup pot over medium heat and add olive oil and butter. Add onions, 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 squash is fork tender, blend soup with an immersion blender, or in batches with a stand up blender. When well blended, stir in the cheese a few handfuls at a time until its 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.