Sunday, September 11, 2011

Creamy Butternut Squash Soup

While summer is still officially around, I never think of it as "summer" once school rolls around. So, in my mind, it's fall already! I would say that fall is my favorite season, but I say that about every season it seems. I'm excited for winter so I can wear hats and gloves and go sledding and bake cookies, I'm excited for spring because I can run outside without being freezing and I need a whole new wardrobe, I'm excited for summer because there's no school and I can go swimming anytime I want, and I'm excited for fall because it means pumpkin, cinnamon, apples, boots, sweaters, leaves, and butternut squash. I love butternut squash (and pumpkin...).

Since there's nothing like warm, comforting, creamy soup on a fall evening (even when it's still sunny and 85 degrees outside) I made a wonderful butternut squash soup, which I'll probably reinvent at least 30 times this fall.

Creamy Butternut Squash Soup (with chickpeas!)
1 medium butternut squash, peeled, seeded, and diced
1 white or yellow onion, chopped
1 15 oz can of chickpeas, drained and rinsed
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 cup vegetable broth
1 cup unsweetened almond milk, plus more as desired
zest of 1/2 an orange (don't leave this out!)
salt and pepper
olive oil

1. Heat oven to 425 degrees F, and line a large and a small baking sheet with foil or a silicon mat.
2. Toss the butternut squash and onion with a drizzle of olive oil, salt, and pepper. Spread evenly on the large baking sheet and roast in the oven for 25-30 minutes, until soft.
3. Place 1/2 cup of the chickpeas on the small baking sheet and season with salt and pepper. Roast them in the oven for 20 minutes (this can be done at the same time as the squash and onions). Reserve these for garnish.
4. When the squash and onions are done, place them in a blender with the remaining chickpeas, spices, broth, milk, zest, and some salt and pepper. Blend until smooth, adding more almond milk if you want.
5. Serve the soup garnished with a drizzle of olive oil, paprika, and the roasted chickpeas.

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