Vegan Butternut Squash Soup with Crispy Sage Garlic Chickpea Croutons

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still creamy.

butternut squash

🥗Healthier: pumpkin

💰Cheaper: sweet potato

Pumpkin is nutritious and often less expensive.

Chop the butternut squash, onion, and garlic.

Measure out the spices: 1/8 teaspoon red pepper, 1/4 teaspoon sage, 1/4 teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ginger, 1 teaspoon salt, and 1/4 teaspoon black pepper.

In a Dutch oven, heat 1 tablespoon of olive oil over medium heat and sauté the onion for 3-5 minutes until translucent.

Add in the garlic and spices along with the veggie bouillon cube; sauté for 1-2 minutes until fragrant.

Add the chopped butternut squash and about 3 cups of water, scraping the bottom of the pot to deglaze.

Stir in 1 can of coconut milk and grate in fresh nutmeg to taste.

In a separate pan, rinse and drain the chickpeas, then add them to the pan with 1 tablespoon of oil and season with 1/4 teaspoon each of sage, onion powder, garlic powder, and salt; let them sit for 5 minutes to get crispy without stirring.

After 5 minutes, stir the chickpeas and cook for an additional 5 minutes until crispy, or alternatively roast in the oven at 400°F for about 30 minutes, flipping halfway.

Bring the soup to a boil, then simmer for 15-20 minutes until the squash is tender.

Add 1 can of rinsed and drained cannellini beans to the soup and blend until smooth using an immersion blender or high-speed blender.

Adjust seasoning with more salt, pepper, and nutmeg as needed, and simmer for an additional 5 minutes to thicken.

Serve the soup topped with the crispy chickpea croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens