Butternut squash soup with crispy roasted chickpeas and pumpkin seeds | vegan

Autumn is finally here in full colour! I couldn't be more happier. To celebrate this beautiful season, we've made this creamy butternut squash soup.

Butternut squash is probably one of the best things of autumn and I find it work so well in soups.

We served the soup with some crispy roasted chickpeas and pumpkin seeds. Aren't they just beautiful?

Servings: 4 Preparation: 30 min Cooking: 25 min

Ingredients for the soup:

1 butternut squash (ours was about 1,3 kg)

3 cloves garlic

olive oil

2 bay leaves

1/2 liter vegetable broth

1/2 liter water

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp black pepper

1 cup oat cream

Ingredients for the roasted chickpeas:

1/2 cup dry chickpeas

seeds from the butternut squash

1/2 tsp cinnamon

1/2 tsp paprika powder

1 Tbsp olive oil

Instructions:

Soak the chickpeas overnight and then boil for 30 min.
Preheat the oven to +200 C.
Peel and cube the squash.
Finely chop or crush the garlic.
In a large pot heat up some olive oil. Fry the garlic and bay leaves for a couple of minutes.
Add the butternut squash. Fry for another couple of minutes.
Pour in the vegetable broth and water. Add the salt, cinnamon, nutmeg and black pepper. Cook for 15 min stirring occasionally.
In the meantime, prepare the chickpeas and pumpkin seeds for roasting. Put them in a bowl. Add the cinnamon, paprika and olive oil. Mix everything well, spread on a baking tray and put it in the oven for about 20 min.
Remove the soup from heat. Using a blender blend the soup to make it creamy.
Put the soup back on heat and add the oat cream. Mix it well. Adjust the spices and let it boil for about 5 min.
Serve with roasted chickpeas and pumpkin seeds.