This is the BEST soup I've made in a long, long time from a fav, new blog, My New Roots. And I actually make a lot of soup, especially butternut squash soup. But this one...this one is healthy, easy and amazing. I mean it. Tastes like it has bad things in it but it's completely cleanse-friendly and so good for you. Also, the smokey chickpeas are awesome on top of the soup or alone.
Also, how gorgeous is this blog?? I mean, food porn.
YUM.
So don't wait. Just make it tonight. (Oh, and make your life easy: Use 2 small bags of frozen, pre-cubed organic butternut squash. Sub in olive oil for the ghee/coconut oil if you don't have the others. Use dried herbs. I did. And it was FAB.)
Bon appetite!
Gold Rush Butternut Soup with Smoky Chickpea CroutonsServes 4
Ingredients:
1 large butternut squash
2 large yellow onions
8 cloves garlic
2 tsp. ghee or coconut oil, plus olive oil for garnish
1 tsp. both sea salt and cracked black pepper (to taste)
3-4 cups / 750-1000ml vegetable broth
1 Tbsp. grated fresh turmeric or 2 tsp. ground turmeric powder
2 tsp. each fresh / 1 tsp dried rosemary and thyme (optional)
1 large butternut squash
2 large yellow onions
8 cloves garlic
2 tsp. ghee or coconut oil, plus olive oil for garnish
1 tsp. both sea salt and cracked black pepper (to taste)
3-4 cups / 750-1000ml vegetable broth
1 Tbsp. grated fresh turmeric or 2 tsp. ground turmeric powder
2 tsp. each fresh / 1 tsp dried rosemary and thyme (optional)
1 batch Smoky Chickpea Croutons (recipe below)
Directions:
1. Preheat oven to 400°F.
2. Peel and cube the butternut squash and place on a baking sheet. Peel and cut onions into quarters, add to baking sheet. Peel whole cloves of garlic and add to baking sheet. Drizzle with melted ghee or coconut oil and toss well to coat. Sprinkle with sea salt and freshly ground black pepper. Place in oven and roast for approximately 30 minutes until the squash is tender and the garlic is golden.
3. In a large blender pour 3 cups hot vegetable broth, turmeric (fresh or dried) and add the finely chopped rosemary and thyme. Carefully add the roasted vegetables and blend on high until completely smooth (let blender run for a minute or so). If the soup is too thick, add more broth to thin to desired consistency. Season to taste.
4. Pour soup into bowls and serve with a sprinkling of chickpea croutons and a drizzle of olive oil. If necessary, pour into a large pot to reheat if necessary. Keeps for 3 days in the fridge. Freezes well.
1. Preheat oven to 400°F.
2. Peel and cube the butternut squash and place on a baking sheet. Peel and cut onions into quarters, add to baking sheet. Peel whole cloves of garlic and add to baking sheet. Drizzle with melted ghee or coconut oil and toss well to coat. Sprinkle with sea salt and freshly ground black pepper. Place in oven and roast for approximately 30 minutes until the squash is tender and the garlic is golden.
3. In a large blender pour 3 cups hot vegetable broth, turmeric (fresh or dried) and add the finely chopped rosemary and thyme. Carefully add the roasted vegetables and blend on high until completely smooth (let blender run for a minute or so). If the soup is too thick, add more broth to thin to desired consistency. Season to taste.
4. Pour soup into bowls and serve with a sprinkling of chickpea croutons and a drizzle of olive oil. If necessary, pour into a large pot to reheat if necessary. Keeps for 3 days in the fridge. Freezes well.
Smoky Chickpea Croutons
Ingredients:
3 cups or 2 cans cooked chickpeas – drained and well-rinsed
3 Tbsp. coconut oil
1 tsp. coarse sea salt
1 tsp. freshly ground black pepper
2 tsp. ground cumin
2 tsp. smoked paprika or ground chipotle pepper
1 tsp. garlic powder
3 cups or 2 cans cooked chickpeas – drained and well-rinsed
3 Tbsp. coconut oil
1 tsp. coarse sea salt
1 tsp. freshly ground black pepper
2 tsp. ground cumin
2 tsp. smoked paprika or ground chipotle pepper
1 tsp. garlic powder
Directions:
1. Preheat oven to 400°F/200°C.
2. Spread chickpeas out on a clean tea towel and rub them dry, discarding any loose skins. Place the chickpeas in a medium bowl and toss with coconut oil, seasoning and spices until coated.
3. Spread the chickpeas on a large rimmed baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp. This takes about 25-35 minutes. Please note that the chickpeas will crisp up outside of the oven quite a bit, so if they are still a little soft when you take them out of the oven, that is okay.
4. Remove from the oven. Let cool, and serve at room temperature. Store in an airtight glass container for up to one week.
**Image above and recipes from My New Roots, "Gold Rush Soup & Chickpea Croutons."
1. Preheat oven to 400°F/200°C.
2. Spread chickpeas out on a clean tea towel and rub them dry, discarding any loose skins. Place the chickpeas in a medium bowl and toss with coconut oil, seasoning and spices until coated.
3. Spread the chickpeas on a large rimmed baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp. This takes about 25-35 minutes. Please note that the chickpeas will crisp up outside of the oven quite a bit, so if they are still a little soft when you take them out of the oven, that is okay.
4. Remove from the oven. Let cool, and serve at room temperature. Store in an airtight glass container for up to one week.
**Image above and recipes from My New Roots, "Gold Rush Soup & Chickpea Croutons."
