I absolutely love this Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe because it’s the perfect blend of smoky, creamy, and spicy all in one bowl. When I first tried it, the smokiness of the Gruyère added such a cozy depth that really elevated the humble butternut squash soup into something special. You’ll find it’s a great recipe to cozy up to on a chilly evening or when you want something comforting yet interesting.
What makes this soup really shine is those crispy, spicy chickpeas on top — they offer such a delightful crunch and kick that balances the creamy soup beautifully. I’ve made this recipe for family dinners and casual weeknights alike, and it always gets rave reviews. Plus, it’s super approachable for home cooks looking to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
- Rich Smoky Flavor: The smoked Gruyère adds a unique depth that makes this soup unforgettable.
- Perfect Texture Balance: Creamy soup paired with crunchy, spicy chickpeas keeps every spoonful exciting.
- Easy to Make at Home: Uses simple ingredients and straightforward methods you can easily master.
- Versatile Comfort Food: Ideal for cozy dinners, meal prep, or sharing with friends and family.
Ingredients You’ll Need
The ingredients for this Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe work beautifully together to create layers of flavor and textures. Keep an eye out for good quality smoked Gruyère and well-drained chickpeas for the best results.
- Olive oil: Use a good-quality extra virgin for richer flavor, perfect for roasting and sautéing.
- Unsalted butter: Adds silkiness to the soup base without overpowering the other flavors.
- Sweet onion: Diced finely to build a mildly sweet and savory foundation.
- Garlic cloves: Fresh minced for aromatic depth, don’t skip it!
- Red pepper flakes: This pinch adds subtle heat enhancing the smoky elements.
- Butternut squash: Fresh and cubed, this is the star veggie — pick firm, unblemished squash.
- Salt & pepper: Essential seasoning to balance and bring out sweetness and smokiness.
- Smoked paprika: Pairs perfectly with the cheese to intensify the smoky profile.
- Nutmeg: Just a hint to add warmth and complexity.
- Low-sodium chicken or vegetable stock: For moistening and infusing subtle savory notes without overpowering the cheese.
- Smoked Gruyère cheese: Freshly grated for melting magic; the real game-changer here.
- Full-fat coconut milk or half and half: For creamy richness and a touch of sweetness.
- Fresh chives: Snipped for freshness and a mild oniony pop at the end.
- Chickpeas: Roasted crispy and tossed with spicy seasoning for that addictive crunch.
- Cayenne pepper: Adds lively heat to the chickpeas—adjust to taste.
Variations
I love how flexible this Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe is—you can easily switch things up based on what you have or your dietary needs. Here are a few variations I’ve tried or thought about to keep this soup exciting.
- Vegan Version: Swap the butter for olive oil, use vegetable stock, and replace Gruyère with a smoked vegan cheese or nutritional yeast for lovely umami flavor.
- Extra Spicy: If you like heat, increase cayenne in the chickpeas or add a dash of hot sauce to the soup just before serving.
- Herb Twist: Instead of chives, fresh rosemary or thyme work beautifully stirred into the soup or sprinkled on top.
- Make It Heartier: Stir in cooked quinoa or barley for a more filling meal that’s still comforting.
How to Make Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe
Step 1: Roast the Spicy Chickpeas to Perfection
Start by preheating your oven to 425°F (220°C). If you’re using canned chickpeas, make sure to drain, rinse, and pat them completely dry — I discovered this trick stops them from steaming and helps them get super crispy. Toss the chickpeas in olive oil, then sprinkle with salt, pepper, smoked paprika, and cayenne pepper, mixing well to coat evenly. Spread them in a single layer on a baking sheet and roast for 20 minutes. Give them a good shake or stir, then roast another 15-20 minutes until they’re golden and crispy. Keep an eye on them so they don’t burn—this step is what adds that addictive crunch and spicy kick!
Step 2: Build the Soup Base
While the chickpeas roast, heat olive oil and butter in a large pot over medium heat. I like to add the diced sweet onion with a pinch of salt and a sprinkle of red pepper flakes for a gentle heat that complements the smoky notes later. Cook until the onions are softened and translucent, about 5 minutes. Then add garlic and cook just until fragrant, about 1 minute—don’t let it burn! This aromatic base pumps serious flavor into the soup.
Step 3: Cook the Butternut Squash with Spices
Stir in the cubed butternut squash along with salt, pepper, smoked paprika, and nutmeg. Toss it all well so the squash gets evenly coated by the spices. Cover the pot and cook for 6-8 minutes, stirring occasionally until the squash starts to soften—you’ll want it tender but not mushy at this point. The nutmeg is subtle but really adds a warm note you’ll appreciate as the soup comes together.
Step 4: Simmer and Blend to Creamy Perfection
Pour in your stock and bring everything to a simmer. Let it cook until the squash is completely tender, around 15-20 minutes. Once soft, transfer the soup in batches to a high-powered blender and puree until silky smooth. Be careful with the hot liquid—blend in small batches for safety and ease. Pour the soup back into the pot and return to medium-low heat.
Step 5: Melt In the Smoked Gruyère and Stir In Creaminess
Now comes the magic part—gradually add in the freshly grated smoked Gruyère cheese a handful at a time, stirring continuously until it melts fully into the soup. This adds a smoky, cheesy richness that’s absolutely dreamy. Then stir in the full-fat coconut milk (or half and half) to add luscious creaminess and a smooth finish. Keep cooking on low for a few minutes to let everything warm through and combine.
Step 6: Serve with Crispy Spicy Chickpeas and Garnishes
Ladle the soup into bowls, top generously with those roasted spicy chickpeas for the crunch and heat contrast, drizzle a little extra coconut milk on top for a pretty swirl, and sprinkle with freshly snipped chives. This final step makes it truly irresistible and shows off all the layers of flavor and texture you’ve created.
Pro Tips for Making Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe
- Dry Chickpeas Thoroughly: Patting your chickpeas dry is key for a crispy roast—don’t skip this step!
- Add Cheese Gradually: Melting smoked Gruyère slowly in stages prevents clumps and ensures a smooth soup texture.
- Use Freshly Grated Cheese: Pre-grating gives better melt and flavor compared to pre-shredded packs.
- Blend in Batches Carefully: Blend small amounts at a time and allow steam to escape to avoid pressure build-up in your blender.
How to Serve Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe
Garnishes
I always top this soup with those crispy spicy chickpeas and a drizzle of extra coconut milk to add creaminess and a pretty visual swirl. Fresh chives are non-negotiable for me—they bring just the right fresh onion brightness that cuts through the smoky richness. Sometimes, I sprinkle a little toasted pumpkin seeds for extra texture and nutty flavor.
Side Dishes
I like pairing this soup with crusty bread or garlic naan to scoop up every last bit. A simple green salad tossed with lemon vinaigrette offers a refreshing contrast. On cozy nights, I serve it alongside roasted Brussels sprouts or sautéed kale for a hearty, wholesome meal.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out mini pumpkins which adds a festive flair and keeps things warm longer. You could also swirl in a little smoky chipotle crema or top with microgreens or edible flowers to dress it up for entertaining. Individual ramekins or shooters make great party appetizers too!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. I add the crispy spicy chickpeas only right before serving to keep their crunch intact, otherwise they soften quickly. This way, the soup is just as delicious the next day!
Freezing
This soup freezes very well—you can freeze it in portion-sized containers for up to 3 months. I recommend freezing the soup without the chickpeas, then preparing fresh spicy chickpeas when you’re ready to enjoy it again. This keeps the texture perfect after reheating.
Reheating
Gently reheat the soup on the stove over low heat, stirring occasionally to prevent scorching. Adding a splash of coconut milk or broth while reheating helps restore silkiness. I add the spicy chickpeas fresh just before serving to keep the contrasting textures delightful.
FAQs
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Can I make this Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe vegan?
Absolutely! Use vegetable stock instead of chicken stock, swap the butter for olive oil or vegan butter, and replace smoked Gruyère with a plant-based smoked cheese or nutritional yeast for flavor. The coconut milk already adds lovely creaminess from a non-dairy source.
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What can I substitute if I can’t find smoked Gruyère?
You can use a regular Gruyère or Swiss cheese and add a teaspoon of smoked paprika or a drop of liquid smoke to mimic that smoky depth. Smoked provolone or smoked gouda would also work well as alternatives.
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How do I ensure my chickpeas stay crispy?
Make sure to dry the chickpeas thoroughly before roasting and roast them on a high temperature in a single layer without overcrowding the pan. Shake or stir them halfway through roasting to crisp evenly. Only add them to the soup right before serving.
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Can I prepare this soup ahead of time?
You can make the soup base a day or two ahead and refrigerate it. Reheat gently before adding the cheese and coconut milk, then top with freshly roasted spicy chickpeas just before serving for the best texture.
Final Thoughts
This Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe has truly become one of my go-to recipes when I want comfort food with a twist. I love how the smoky, cheesy soup pairs so perfectly with those crunchy, spicy chickpeas—it’s like a little bowl of soul-warming happiness. You’ll enjoy how easy it is to make, yet how impressive it tastes. I’m confident this soup will become a favorite in your kitchen, too, so go ahead and try it—you won’t regret it!
Print
Smoked Gruyère Butternut Squash Soup with Spicy Chickpeas Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Description
This Smoked Gruyere Butternut Soup with Spicy Chickpeas is a rich and creamy autumnal soup featuring tender butternut squash blended with smoky Gruyere cheese, balanced by a spicy roasted chickpea topping. The soup is smooth and comforting with a subtle heat from red pepper flakes and smoked paprika, while the crispy chickpeas add a delightful contrasting texture and kick of spice. Creamy coconut milk rounds out the flavors, and fresh chives provide a bright finishing touch.
Ingredients
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
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
Instructions
- Prepare Spicy Chickpeas: Preheat the oven to 425°F. If using canned chickpeas, ensure they are thoroughly drained, rinsed, and patted dry. Spread chickpeas on a baking sheet and toss with olive oil to coat evenly. Sprinkle salt, pepper, smoked paprika, and cayenne pepper over the chickpeas and toss again to distribute spices evenly. Roast for 20 minutes, then shake and toss the pan. Roast an additional 15 to 20 minutes until the chickpeas are crispy and crunchy.
- Sauté Aromatics: Heat a large pot over medium heat, add olive oil and unsalted butter until melted. Add diced onion, red pepper flakes, and a pinch of salt, stirring to coat. Cook for about 5 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook Butternut Squash: Add cubed butternut squash to the pot along with salt, pepper, smoked paprika, and nutmeg. Stir well to coat the squash with the spices. Cover the pot and cook for 6 to 8 minutes, stirring occasionally, until the squash is slightly softened.
- Add Stock and Simmer: Pour the low-sodium chicken or vegetable stock into the pot. Increase heat to bring the mixture to a gentle simmer. Continue cooking until the butternut squash is completely tender and easily pierced with a fork.
- Blend the Soup: Transfer the soup mixture carefully into a high-powered blender. Blend on high until the soup is smooth and creamy without lumps. Pour the blended soup back into the pot and heat over medium-low heat until evenly warmed.
- Add Cheese and Coconut Milk: Gradually stir in the smoked Gruyere cheese in small handfuls, allowing each addition to melt completely into the soup to create a rich, smoky flavor. Stir in the full-fat coconut milk and cook for a few more minutes to heat through, blending the flavors perfectly.
- Serve: Ladle the soup into bowls. Top with the crispy roasted spicy chickpeas. Drizzle extra coconut milk over the soup for creaminess and garnish with freshly snipped chives for a fresh, herbaceous note.
Notes
- For a vegan version, substitute the Gruyere cheese with a vegan cheese and use vegetable stock.
- Ensure the chickpeas are very dry before roasting to achieve maximum crispiness.
- The soup can be made ahead and reheated gently over low heat, adding coconut milk before serving.
- You can substitute half and half for coconut milk if preferred, but coconut milk adds a subtle sweetness and richness.
- Adjust cayenne pepper in the chickpeas to control the spice level according to your preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup plus toppings)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 35 mg
