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
Scale
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
