Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon
Try this Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon recipe.
Try this Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon recipe.
- 2 garlic cloves minced
- 2 teaspoons extra virgin olive oil
- 3 cups chicken broth
- 6 slices bacon chopped
- 2 small butternut squash (about 4lbs total)
- extra virgin olive oil salt, and pepper
- 15 oz can garbanzo beans (also called chickpeas)
- 1-1/2 teaspoons smoked paprika divided
- 2 large or 3 small leeks white and light green parts only, chopped in half then thinly sliced
- 1-2 tablespoons maple syrup (depends on how sweet you want your so
- Carbohydrate 0.7731 g
- Cholesterol 718.56 mg
- Fat 158.551299997819 g
- Fiber 0.0314999985694885 g
- Protein 176.0874 g
- Saturated Fat 46.0988309996988 g
- Serving Size 1 1 Serving (965g)
- Sodium 994.136499999956 mg
- Sugar 0.741600001430512 g
- Trans Fat 13.893095999941 g
- Calories 2182 calories
Step-by-step
- Preheat oven to 400 degrees. Pierce bulb ends of butternut squash with a sharp knife then microwave for 1-1/2 minutes to make them easier to cut.
- Cut in half lengthwise with a sharp knife then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet. Brush or mist with extra virgin olive oil then season liberally with salt and pepper.
- Drain chickpeas then rinse and pat dry with a towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil and 1-1/4 teaspoons smoked paprika and then toss with your hands to coat.
- Place baking sheets into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle.
- Roast chickpeas for 25-30 minutes, stirring or shaking the pan every 10 minutes, or until crisp (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool.
- Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat then remove to a paper towel lined plate to drain. Remove all but 2 Tablespoons bacon grease from pot then add leeks and season with salt and pepper.
- Sauté for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and sauté for one more minute.
- Transfer mixture to a blender then remove pot from heat and add maple syrup and remaining 1/4 teaspoon smoked paprika to blender.
- Scoop butternut squash flesh out of the skin with a spoon then add it to the blender along with 2 cups chicken broth (may need to do this in two batches.) Blend until very smooth then pour back into soup pot and turn heat to low.
- Stir in remaining cup chicken broth then cook on low for 10 minutes. Taste and add remaining tablespoon maple syrup, salt, and pepper if desired.
- Serve topped with cooked bacon, smoky-roasted chickpeas, crostini and/or fresh bread.
- To freeze: Cool soup then scoop into a freezer bag and freeze flat. Thaw in the refrigerator overnight then reheat on the stove (may need to add more chicken broth to thin out a bit.)
My Favorite Fall Soup: Roasted Butternut Squash with a Smoky Twist
Fall is my absolute favorite time of year. The crisp air, the changing leaves, and most importantly, the incredible seasonal produce! This year, I've been experimenting with new recipes to capture those autumnal flavors, and this Roasted Butternut Squash Soup is definitely a winner. It's not just another butternut squash soup; oh no, this one has a smoky kick from roasted chickpeas and the satisfying crunch of bacon, elevating it to a whole new level. It’s the perfect comfort food for chilly evenings, and surprisingly easy to make, even for a busy working mom like myself.
The beauty of this soup is its versatility. I often adjust the sweetness based on the ripeness of my butternut squash—sometimes it needs a little extra maple syrup, other times it’s perfectly sweet as is. And don't be afraid to experiment with toppings! While the crispy bacon and smoky chickpeas are a must, I sometimes add a dollop of crème fraîche or a swirl of coconut milk for extra richness. Toasted pumpkin seeds or a sprinkle of fresh herbs also make a lovely addition.
The Secret to Perfectly Roasted Chickpeas: I’ve learned a few tricks over the years for getting those chickpeas perfectly crispy. First, make sure they're completely dry before roasting. Pat them down really well with a paper towel – the drier they are, the crispier they'll get. Second, don't overcrowd the pan. Spread them out in a single layer so they roast evenly. And finally, don’t be afraid to give them a good shake halfway through roasting to ensure even browning. The result is a delicious, crunchy topping that adds a delightful textural contrast to the creamy soup.
Making it Ahead: This soup is perfect for meal prepping. It freezes beautifully! I often make a big batch on a Sunday afternoon and then portion it out into freezer bags for quick and easy weeknight dinners. Just remember to let it cool completely before freezing and then thaw it overnight in the refrigerator.
This soup is more than just a meal; it's an experience. The warm, comforting flavors transport you to a cozy autumn evening, whether you're curled up on the couch with a good book or enjoying a relaxed dinner with family and friends. The smoky chickpeas provide an unexpected depth of flavor that perfectly complements the sweetness of the butternut squash. It’s a recipe that I'll be making again and again throughout the fall season and beyond.
So, gather your ingredients, put on some cozy music, and get ready to make this incredible soup. You won't regret it!
