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Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas

Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas
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This Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas is a soul-warming, creamy soup that perfectly balances the natural sweetness of roasted butternut squash with the bold, smoky flavor of Gruyere cheese and the crispy heat of spiced chickpeas. Ideal for any season, it offers a comforting, indulgent, and vegetarian-friendly meal packed with vibrant textures and rich tastes.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 cup shredded smoked Gruyere cheese
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth

Spices and Oils

  • 3 tablespoons olive oil (divided for roasting and sauteing)
  • 1 teaspoon smoked paprika
  • ¼ to ½ teaspoon cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper, to taste

Optional Garnishes

  • Fresh parsley or thyme, chopped
  • Drizzle of good quality olive oil
  • Crème fraîche or yogurt (optional)
  • Additional smoked paprika for sprinkling

Instructions

  1. Roast the Butternut Squash: Peel and cube the butternut squash into uniform pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 30-35 minutes, until tender and caramelized at the edges to enhance natural sweetness.
  2. Prepare the Spicy Chickpeas: Drain, rinse, and pat dry the chickpeas thoroughly. Toss them with olive oil, smoked paprika, cayenne, salt, and pepper. Roast on a separate baking sheet (or alongside the squash if space allows) at 400°F (200°C) for 20-25 minutes, shaking the pan halfway through to ensure even crisping. Set aside once golden and crunchy.
  3. Sauté Aromatics: While roasting finishes, heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant, creating a savory base.
  4. Blend the Soup: Add the roasted butternut squash to the pot with the sautéed onion and garlic. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to combine flavors thoroughly. Remove from heat and carefully blend the soup until smooth using an immersion blender or countertop blender. Stir in shredded smoked Gruyere cheese until melted and fully incorporated, forming a luscious, smoky finish.
  5. Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and generously top with the crispy spicy chickpeas. Garnish with fresh herbs and a drizzle of olive oil or a dollop of crème fraîche or yogurt if desired.

Notes

  • Choose ripe, firm butternut squash with deep orange color for the sweetest flavor.
  • Roasting the squash concentrates flavor far better than boiling or steaming.
  • Ensure chickpeas are as dry as possible before roasting to achieve maximum crispness.
  • Allow soup to cool slightly before blending hot ingredients to prevent splatter.
  • Adjust cayenne pepper amount to control the spicy heat of chickpeas according to personal preference.

Nutrition

Keywords: butternut squash soup, smoked gruyere, spicy chickpeas, vegetarian soup, creamy soup, fall recipe, gluten free soup

Find it online: https://linacorner.com/smoked-gruyere-butternut-squash-soup-with-spicy-chickpeas/