Roasted Squash Soup with Crispy Chickpeas
Ingredients
- 1.5kg butternut squash or pumpkin
- 1 red onion
- 1 bulb of garlic
- 1/2 tsp cinnamon
- 1 red chilli (optional)
- 2 tbsp olive oil
- 1.5 litre veg stock or water
- Salt and pepper
Chickpea topping
- 1 can chickpeas, drained
- 1 tsp smoked paprika
- 1 tsp cumin
- Pinch cayenne pepper
- Salt and pepper
- 3 tbsp olive oil
Garnish
- 1/4 cup coconut yoghurt
- 1/4 cup chopped parsley
Preparation
Preheat oven to 200°C. Peel and chop squash into 2-inch pieces. Peel and chop onion in half. Pour over olive oil and rub into veggies until evenly covered.
Slice the top of the garlic off so the cloves are slightly exposed. Wrap in foil and place onto a baking tray with the squash and red onion. Cook everything in the oven for 40 minutes, until starting to brown at the edges. Remove the garlic after 30 minutes and allow to cool for 10 minutes.
Add roasted vegetables, 4 cloves of the roasted garlic, chilli (if using), and cinnamon to a large saucepan. Add the vegetable stock, a pinch of salt and pepper, and simmer gently for 15 minutes.
Add chickpeas, smoked paprika, cumin, a pinch of cayenne pepper, salt, and pepper to a small roasting pan. Pour over olive oil and mix well with a spoon. Roast in the oven for 15-20 minutes, until golden and crispy.
Remove soup from the heat and blend until smooth using a blender or stick blender. Top with crispy chickpeas, chopped parsley, and a swirl of coconut yoghurt.
