Smoked Gruyere Butternut Soup with Spicy Chickpeas

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 pinch of red pepper flakes
• 4 cups cubed butternut squash
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon nutmeg
• 2 cups low-sodium chicken or vegetable stock
• 6 ounces smoked gruyere cheese, freshly grated
• 1/2 cup full-fat coconut milk (or half and half), plus extra for drizzling
• 2 tablespoons freshly snipped chives

spicy chickpeas

• 2 cups chickpeas (if canned, drain, rinse and dry off with a paper towel)
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

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Directions:

spicy chickpeas

1. Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if
   they are canned. 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 15 to 20 minutes until crispy.

2. Heat a large pot over medium heat and add olive oil and butter. Add onions with
   pepper flakes and a pinch of salt and 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.

3. Once tender, add the contents of the pot to a high powered blender and blend
   until smooth and pureed. Pour the soup back into the pot and heat it over
   medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls
   at a time until it's melts. Stir in the coconut milk. Cook for another few minutes
   to warm the soup.

4. To serve, add the chickpeas on top. Drizzle with extra coconut milk and
   sprinkle with chives.

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This Recipe Is Published Here

bon appetit