Roasted Butternut Squash Soup Recipe | Healthy Dinner Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and can be made from scraps.

Slice butternut squash in half and scoop out the seeds.

Line a cookie sheet with parchment paper and place the squash cut-side down.

Cut the top off a bulb of garlic and wrap it in foil.

Roughly chop one large shallot and place it on the cookie sheet with the squash.

Drizzle everything with olive oil and brush it on with a silicon brush.

Add garlic powder, turmeric powder, cayenne pepper, dried thyme, black pepper, and sea salt to the squash and shallot.

Stab the meat of the butternut squash a few times with a sharp knife.

Place the squash in the oven at 350°F for about 45 minutes.

Drain and rinse one can of chickpeas, optionally peeling off the skins.

Dry the chickpeas with a clean tea towel and spread them on a separate cookie sheet lined with parchment paper.

Spread roughly chopped kale on the other side of the cookie sheet.

Drizzle olive oil over the kale and massage it with your hands.

Season the kale with garlic powder, black pepper, sea salt, and sprinkle nutritional yeast on top.

Roast the chickpeas for 40-45 minutes and the kale for 15 minutes.

Once the squash is done roasting, scoop out the flesh into a large pot.

Add the roasted shallot and garlic into the pot, squeezing out the garlic but discarding the skin.

Pour in four cups of chicken or vegetable broth and bring to a boil, seasoning with salt, pepper, and cayenne to taste.

Turn off the heat and ladle the mixture into a high-speed blender in batches, ensuring the top is ventilated to avoid pressure buildup.

Blend for 15 to 30 seconds until smooth.

Transfer the blended soup into bowls and garnish with crispy kale and roasted chickpeas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens