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Butternut squash Cauliflower Soup with Roasted Chickpeas

Recipe by Fayette Nyehn
This butternut squash cauliflower soup is a delicious and easy meal. I like that everything comes together in an hour.
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Servings 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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!

Notes

You can also prep this soup and store it in the fridge for up to 5 days or freeze it for weeks.