Cook the chickpeas in a skillet with oil until light brown and crisp on the outside.Drain and pat chickpeas dry or (use canned or home-cooked chickpeas).The homemade version isn’t as crispy, but they are delicious.
You can buy crispy chickpeas in a variety of flavors or you can make your own batch quite easily. If you aren’t as much of a fan of coconut butternut squash soup, simply leave it out or swap for olive oil or butter.įor color, texture, and a little extra spice, we love to add a handful of spiced chickpeas to our soup. It melts down and adds just a hint of coconut flavor. I love the combination of coconut and butternut squash so just before serving, we stir in a little coconut oil into the soup. For an even more silky soup texture, consider using a high speed blender.įinish by seasoning the soup to taste and add a little coconut oil. The easiest option is to use an immersion blender, which allows you to blend the soup right in the pot itself. When the squash is soft in the middle, scoop it out and place it into the pot with the other soup ingredients.
To keep it vegetarian, we’ve used vegetable broth in our photos and video, but chicken or turkey broth are also excellent.īlend the soup until creamy. It’s also a good idea to use a flavorful broth.
We don’t go crazy, but a little cumin and smoked paprika (just 1/4 teaspoon of each) go a long way to give the soup a touch of smokiness. When the leeks smell sweet and look soft, it’s time to add some extra spice. I don’t worry too much about the size of the veggies, everything is blended in the end anyway.Īdd spices and broth. I like to use a big soup pot - like a Dutch oven - and then cook the leeks, carrot, and whole garlic cloves in a little oil until soft and sweet. This way, the moment the squash is finished, we can move right into blending the soup. While the squash roasts in the oven, we prepare the rest of the soup ingredients.
0 kommentar(er)
