Roasted Butternut Squash Soup With Quinoa and Roasted Chickpeas

This soup is simply delicious. It’s filling, creamy, heartwarming, and flavorful. Roasting the butternut squash adds a lovely aroma and the chickpeas and pumpkin seeds are a crunchy bonus. Packed with quinoa and chickpeas, this soup can stand alone as a meal with bread one the side.

ROASTED BUTTERNUT SQUASH SOUP WITH QUINOA AND ROASTED CHICKPEAS [VEGAN]

INGREDIENTS

FOR THE ROASTED CHICKPEAS:

• 1 15-ounce can of chickpeas
• 1 pinch of sea salt, pepper, turmeric, or any other spice you like
• 1 tablespoon coconut oil

FOR THE SOUP:

• 1.7 pounds butternut squash
• 1 onion
• 2 garlic cloves
• 1 pinch of sea salt, pepper, chili, turmeric, and thyme
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 3/4 cup, plus 1 3/4 tablespoons coconut milk
• 1 1/4 cups red quinoa
• 4 tablespoons pumpkin seeds
• 4 tablespoons roasted chickpeas
• Pumpkin seed oil

PREPARATION

TO MAKE THE ROASTED CHICKPEA:

1. Melt the coconut oil. Drain the chickpeas and combine all the ingredients in a bowl. Stir until the chickpeas are well coated.
2. Roast the chickpeas in the oven at 390°F for about 40 minutes. After 20 minutes, turn them by shaking the baking sheet.

TO MAKE THE SOUP:

1. Peel and dice the butternut squash into chunks, peel and quarter the onion, and peel the garlic. Put on a baking sheet, drizzle with the olive oil and season generously. Roast in the oven at 390°F for 30-40 minutes.
2. In the meantime, bring water to a boil and prepare the quinoa as instructed on the package.
3. Transfer the roasted vegetables to a pot, add the vegetable broth and coconut milk and blend everything. Heat everything up and add spices if needed.
4. Fill into bowls, add the quinoa, roasted chickpeas, and pumpkin seeds, and drizzle with pumpkin seed oil if desired.

http://www.onegreenplanet.org/vegan-recipe/roasted-butternut-squash-soup-with-quinoa-and-roasted-chickpeas/