Butternut Squash Cauliflower Soup With Roasted Chickpeas
This butternut squash cauliflower soup with Roasted Chickpeas is a delicious and easy meal. Everything comes together in an hour—roast the ingredients, blend, and enjoy! It is the perfect soup for a cozy fall day with friends and loved ones.
Why You Will Love This Butternut Squash Soup
It is loaded with fiber. Carrots, chickpeas, cauliflower, and butternut squash are high in fiber, and this recipe features these ingredients.
This recipe includes seasonal veggies. It is packed with fall veggies like butternut squash and carrots, which make the soup very tasty.
This meal is budget-friendly. This soup has inexpensive ingredients like carrots, chickpeas, and butternut squash. These ingredients are accessible and can be found in any grocery store for affordable prices, especially during the fall and winter.
Ingredients Needed For Butternut Squash Cauliflower Soup With Roasted Chickpeas
- Chickpeas are loaded with fiber and are high in vitamin B, potassium, and iron. You can substitute the chickpeas with black beans.
- Seasoning: I used Salt, black pepper, smoked paprika, cayenne pepper, and dried rosemary. You can replace these with any seasoning or spices of your choice.
- Avocado oil. I used the avocado oil to drizzle on the vegetables. You can substitute it with with olive oil.
- Yellow onion. It is an excellent source of antioxidants.
- Butternut squash contains Vitamins A and C. Butternut squash is one of the main ingredients in this soup.
- Cauliflower is packed with fiber, choline, and vitamins C and K.
- Garlic helps to boost the immune system.
- Vegetable broth is rich in vitamins and minerals. You can replace it with water.
- Carrots promote a healthy vision. You can substitute the carrots with sweet potatoes.
How To Make The Butternut Squash Soup
Place the butternut squash, carrots, onion, cauliflower, and garlic on a sheet pan. Drizzle with oil and sprinkle with rosemary, smoked paprika, salt, black pepper, and cayenne pepper.
Transfer the sheet pan to a preheated oven and roast for 60 minutes at 400 degrees F or until the squash softens.
Add the chickpeas to a smaller sheet pan, season with salt, black pepper, and smoked paprika, and combine.
Roast the chickpeas in the oven at 400 degrees F for 40 minutes.
Transfer the roasted vegetables to a high-speed blender. Squeeze garlic cloves from the skins, add the vegetable broth, and blend until smooth.
Transfer to a bowl, add the roasted chickpeas, and enjoy!
Commonly Asked Questions
Can I add coconut milk to this soup? Sure, you can. Coconut milk adds fantastic flavor and provides essential vitamins and nutrients.
Can I add more broth? I don’t like thick soup. You can add more vegetable broth if you do not want a thick soup.
Can I add sweet potatoes to this soup? Yes, you can; however, I suggest substituting them for one of the other vegetables. Adding them to the other vegetables will thicken the soup, giving it a thick consistency like hummus.
Other Soup Recipe You Will Love
Butternut squash Cauliflower Soup with Roasted Chickpeas
Ingredients
- 1 Medium Butternut squash
- ½ LB Carrots
- 1 Medium Cauliflower
- 1 Onion
- 1 bulb Garlic
- 2 cups Chickpeas (canned)
- 2 TBSP smoked paprika
- 1 TBSP black pepper
- 1 tsp Cayenne pepper
- salt to taste
- 1 tsp Rosemary (dried)
- 4-6 cups Vegetable broth
- 2 TBSP Avocado oil (sub for olive oil)
Instructions
- Preheat the oven to 400 degrees F. Place the butternut squash, carrots, onion, cauliflower, and garlic on a sheet pan, drizzle oil, and sprinkle with rosemary, smoked paprika, salt, black pepper, and cayenne pepper.
- Roast in the oven for 60 minutes or until the squash softens.
- Add chickpeas to a smaller sheet pan, season with salt, black pepper, and smoked paprika, and stir.
- Transfer to the oven and roast for 40 minutes.
- Transfer the roasted vegetables to a high-speed blender. Squeeze garlic cloves from the skins, add the vegetable broth, and blend until smooth.
- Transfer to a bowl, add the roasted chickpeas, and enjoy!
Thank you so much! Ready to try the butternut and cauliflower soup tomorrow.
You are welcome!