It’s barely fall and I’m already reaching for soup and roasted squash.
Before you judge: yes, I didn’t go full pumpkin in August. Butternut is worth it.
I first fell for a boozy butternut soup in my cookbook—there’s amaretto folded in that adds a toasty, nutty note, and cinnamon toast croutons for crunch. It’s one of my favorites and I’ll be demoing it at a few book signings. If you don’t own the book, that amaretto alone is reason enough.
The roasted chickpeas on top? Don’t they look like tiny hearts? I can’t handle the cuteness.
The idea for this smoked gruyere butternut soup came from that same cookbook. I love pureed squash soups because they’re silky, warming and utterly comforting. When finished with melty smoked gruyere and crunchy spiced chickpeas, the contrast of creamy and crisp makes every spoonful sing.
Roasted chickpeas give the bowl texture and protein, which helps the soup serve as a satisfying meal. Pair it with a simple salad and you’re set, but the soup can easily stand alone—at least for me.
If you want to switch things up, try kabocha, acorn squash or even sweet potatoes instead of butternut. The important parts are the smoked gruyere for that smoky, nutty Swiss flavor, the spiced, crispy chickpeas for texture, and a touch of cream—coconut milk or half-and-half—to finish the soup.
Smoked Gruyere Butternut Soup with Spicy Chickpeas
4
1 hr
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- 4 cups cubed butternut squash
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 2 cups low-sodium chicken or vegetable stock
- 6 ounces smoked gruyere, 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, drain, rinse and dry)
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions
Spicy Chickpeas
- Preheat the oven to 425°F. Pat the chickpeas dry if using canned. Toss them on a baking sheet with olive oil, salt, pepper, smoked paprika and cayenne. Roast for 20 minutes, shake the pan, then roast another 15–20 minutes until crispy.
Soup
- Heat a large pot over medium. Add olive oil and butter. Stir in the diced onion with red pepper flakes and a pinch of salt; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add the squash, salt, black pepper, smoked paprika and nutmeg; stir to coat. Cover and cook until squash begins to soften, about 6–8 minutes, stirring occasionally. Pour in the stock and simmer until the squash is tender.
- Carefully transfer the soup to a blender and puree until smooth. Return to the pot over medium-low heat. Stir in the smoked gruyere a handful at a time until melted, then stir in the coconut milk. Warm through.
- Serve topped with the crispy chickpeas, a drizzle of extra coconut milk and a sprinkle of chives.
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