Butternut squash is the star of this autumnal soup and it cooks with just enough stock to soften but not lose flavor. A touch of brown sugar highlights the natural sweetness of the squash and cayenne adds heat to the taste buds. Puréed with a little cold butter, the soup will have a smooth, velvety texture. Garnish it with crispy chickpeas and a splash of cream and enjoy this very satisfying yet simple one-bowl meal.
Butternut Squash Soup With Crispy ChickpeasCourse: SoupsCuisine: FrenchDifficulty: Simple
Satisfying and seasonal soup made in about 30 minutes.
1 can of chickpeas, drained and patted dry
1 tablespoon olive oil
1 medium butternut squash, peeled and cubed (makes about 4 cups)
3 – 4 cups vegetable stock, plus more if needed
2 tablespoons cold unsalted butter
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons heavy cream, optionally whipped to soft peaks
- Preheat the oven to 400F / 200C. Spread chickpeas on a baking sheet and drizzle with enough olive oil to generously coat. Season with salt and bake until chickpeas are crisp, about 20 – 25 minutes.
- In a medium pot, combine cubed squash with enough stock to just cover by about 2 centimeters. Bring to a boil over medium-high heat. Reduce heat and gently simmer until the squash cubes are soft, about 20 minutes.
- Use a slotted spoon to remove squash from the pot and transfer it to a food processor or blender. Add 1 cup of cooking liquid and purée until completely smooth. Add cold butter and continue to purée until everything is incorporated. If necessary, add more cooking liquid, water, or stock to dilute the soup to the consistency of melted ice cream.
- Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.