Coconut Curry Butternut Squash Soup with Crispy Chickpeas
A velvety, gently spiced butternut squash soup enriched with coconut milk and ginger, topped with crunchy roasted chickpeas for irresistible texture contrast.
- Time
- 50 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookPreheat oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a sheet pan.
On a second pan, toss drained chickpeas with 1 tbsp olive oil, smoked paprika, and cumin.
Roast both for 25-30 minutes, tossing halfway, until squash edges caramelize and chickpeas are crispy.
25-30 minutesMeanwhile, melt butter in a large pot over medium heat and sweat diced onion for 6 minutes until translucent.
6 minutesAdd grated ginger and minced garlic, cooking 90 seconds until fragrant.
Stir in red curry paste and toast for 2 minutes until the oil separates and aroma deepens.
2 minutesAdd roasted squash and vegetable stock, then simmer for 10 minutes to marry the flavours.
10 minutesPour in coconut milk, then blend the soup with an immersion blender until completely silky.
Finish with lime juice and season with salt to taste, adjusting consistency with a splash of stock if needed.
Ladle into bowls, top generously with crispy chickpeas, and garnish with cilantro leaves.
Chef's tip
Roasting the squash instead of boiling it concentrates the natural sugars and adds a subtle caramelized depth that a straight simmer simply cannot achieve.
Suggested pairing
Serve alongside warm naan or flatbread and a crisp Riesling to complement the gentle spice and coconut richness.
About this recipe
A velvety, gently spiced butternut squash soup enriched with coconut milk and ginger, topped with crunchy roasted chickpeas for irresistible texture contrast.
Soups and stewsEasycreamyvegetarianfallcomforting
