Description

This comforting Smoked Gruyere Butternut Soup with Spicy Chickpeas combines rich, smoky flavors with a creamy texture and a spicy crunchy topping. Butternut squash is simmered and pureed with smoked Gruyere cheese and warming spices, then topped with oven-roasted chickpeas seasoned with cayenne and smoked paprika for a deliciously balanced meal that’s perfect for cool evenings.

Ingredients

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For the Soup

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
1 pinch of red pepper flakes
4 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
1/8 teaspoon nutmeg
2 cups low-sodium chicken or vegetable stock
6 ounces smoked Gruyere cheese, freshly grated
1/2 cup full-fat coconut milk, or half and half, plus extra for drizzling
2 tablespoons freshly snipped chives

For the Spicy Chickpeas

2 cups chickpeas, if canned, drained, rinsed and dried
1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

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Instructions

Prepare Spicy Chickpeas: Preheat your oven to 425°F. Dry the chickpeas thoroughly if using canned. Spread them on a baking sheet and toss with olive oil, salt, pepper, smoked paprika, and cayenne pepper until evenly coated. Roast for 20 minutes, then shake the pan and toss the chickpeas to ensure even crisping. Continue roasting for another 15 to 20 minutes until they are crispy and golden.
Sauté Aromatics: In a large pot over medium heat, heat olive oil and butter until melted and shimmering. Add the diced onion, red pepper flakes, and a pinch of salt, stirring to coat. Cook for about 5 minutes until the onions soften and become translucent. Add minced garlic and cook for an additional minute until fragrant.
Cook Butternut Squash: Add the cubed butternut squash to the pot along with salt, pepper, smoked paprika, and nutmeg. Stir everything to coat the squash evenly with the seasoning. Cover the pot and cook for 6 to 8 minutes, stirring occasionally, until the squash softens slightly.
Add Stock and Simmer: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Cook uncovered until the butternut squash is completely tender, about 15 to 20 minutes, stirring occasionally to prevent sticking.
Blend the Soup: Carefully transfer the contents of the pot to a high-powered blender. Blend until completely smooth and creamy. Pour the pureed soup back into the pot and warm over medium-low heat.
Melt Cheese and Add Cream: Gradually stir in the smoked Gruyere cheese a few handfuls at a time, allowing each addition to melt fully into the soup. Then stir in the coconut milk, heating the soup gently for a few more minutes until warmed through.
Serve: Ladle the hot soup into bowls. Top with the crispy spicy chickpeas, drizzle with extra coconut milk for creaminess, and sprinkle freshly snipped chives over the top for a fresh finish.

Notes

You can substitute vegetable stock for a vegetarian version.
Use coconut milk for a dairy-free option, or half-and-half for a richer taste.
Adjust the cayenne pepper in the chickpeas to control the spice level.
For best texture, make sure chickpeas are well dried before roasting to achieve crispiness.
This soup reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 320
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 12g
Cholesterol: 30mg