Nothing screams winter more than warming soups. I love to make Butternut Squash soup in the winter time but this year I discovered a new favorite squash – Delicata! This Curried Delicata and Butternut squash is so creamy and delicious! I topped it with some crispy chickpeas for extra crunch and protein. It is now my new favorite soup!
The soup is super simple to make. Just roast some squash with carrots, then in a pot, sauté onions, ginger and curry powder. I used delicata and butternut squash, but you can pretty much use any winter squash you like! Toss in the carrots and squash with some broth or vegetable bullion and 1 can of full fat coconut milk. Blend until smooth and creamy. YUM! I used Simply Organic Spicy Curry Powder for this recipe.
Roasting the Squash
For the best flavor out of these soups, you need to roast the squashes! They get the most delicious, caramelized flavor! Just cut them in half, remove the seeds and lay them flat on a baking tray and roast for 25-30 minutes until soft and caramelized. I also throw in a few carrots for extra sweetness.
Crispy Chickpeas
Crispy chickpeas are my latest discovery. I made them in my Carrot Lentil Harissa Soup by baking them in the oven with some spices until crispy. This time, I cooked them in some olive oil on a frying pan on the stovetop. What I liked about the stovetop method is that the center of the chickpeas retained some moisture, whereas in the oven, you use less oil and they come out extra crispy but drier. Both ways are delicious!
Roasted Curried Winter Squash Soup (Vegan)
Ingredients
- 1 small Butternut Squash cut in half, seeded
- 1 medium Delicata squash cut in half and seeded
- 3 carrots peeled and chopped
- 1/2 onion
- 1 tsp grated ginger
- 3/4 tsp curry powder
- 1 tsp Better than Bullion or 1 can vegetable broth
- 1 16 oz can Coconut milk (full fat)
Crispy Chickpeas
- 1 16 oz can garbanzo beans Drained and rinsed leave to dry for 10 minutes
- 1/2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
Roast the Squash
- Preheat the oven to 425° F
- Cut the Delicata Squash lengthwise and remove seeds with a fork. Do the same with the Butternut squash. Depending on the size, you may cut the narrow edge off so it's easier to cut lengthwise.
- Drizzle squash and carrots with oil and season with salt. Turn squash cut side down and roast for 25-30 minutes, until nicely caramelized and fork tender. Allow to cool
Prepare the Soup
- Heat a few tbsp of mild oil to a pot and add onions and saute until transluscent
- Add ginger and curry powder and stir.
- Add in the squashes and carrots. Make sure you have removed the flesh from the skins before adding to the pot. Reduce flame to medium.
- Add 1 cup of water and 1 tsp better than bullion (or 1 can vegetable broth( and bring to a simmer. Season with salt.
- Add 1 cup of coconut milk and remove from flame.
- Using immersion blender or a blender blend soup until smooth and creamy.
- Adjust salt to taste and add water for your desired consistency. Serve with whole grain toast or sourdough.
Crispy Stovetop Chickpea Croutons
- Heat 3-4 tbsp of olive oil on a frying pan
- Add chickpeas once it gets hot and saute for 2-3 minutes, stirring occasionally so it doesn't burn.
- Add cumin, smoked paprika and garlic powder and salt
- Remove from flame once it's golden and crispy (about 5 minutes)
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Skillfull elegant delicious
Thank you!