Indian Spiced Roasted Squash Soup with Curried Chickpeas

Homey and Comforting with a bit of heat, this Indian Spiced Roasted Squash Soup, topped with crispy Chickpeas, is bursting with flavors and will you warm you to the bone!

Indian Spiced Roasted Squash Soup with Curried Chickpeas | Fabtastic Eats Oh hey last week of October, whats up? I don’t think I am ready to say goodbye to you quite yet. I’m pretty sure when I open my eyes tomorrow its going to be the New Year. And then what? I’m not ready for a new beginning yet…I’m still working on my current story.

Can anyone else believe how unimaginably fast, this year has gone? I feel like I say that every year, but I just cannot get a grasp on time moving so quickly. Do you remember when you were little, and time went sooooo slow? I mean, it felt like the difference between Halloween and Christmas was yearsss, and we always wanted it to go quicker, and it just felt like it would “never get here!”

Indian Spiced Roasted Squash Soup with Curried Chickpeas | Fabtastic Eats Well, if I could go back, just for one year, to slow time down that much-I’d do it in a second. I read something recently, that kind of hit home; We always think we have more time and that is the wrong way to think, because time is something we never have enough of. My youngest is about to turn two and we’re talking about switching him into a toddler bed soon and beginning to potty train him. My 3 year old has outgrown his car-seat and I’m currently on the hunt for a booster seat. I just can’t get a handle on it all. I’m going to be waking up next week to my oldest graduating high school and my youngest getting his license. (Que the tears)Time truly is something we don’t have enough of..

Indian Spiced Roasted Squash Soup with Curried Chickpeas | Fabtastic Eats What does time have to do with this fantastically flavored soup? Absolutely nada. But time is where my head is currently at. I go to bed every night thinking about the million things I need to do and how there is not enough time to get them all done. I know so many of us are in that boat, I’m not complaining, though I know it sounds that way–it’s just crazy to me.

Indian Spiced Roasted Squash Soup with Curried Chickpeas | Fabtastic Eats But this soup? This soup is not crazy to me. It’s incredible. It’s warm and cozy, it’s filling and really healthy, though you wouldn’t even know it. It tastes creamy and rich with a whole lot of heat. If you’re not a fan of spicy foods, just eliminate the cayenne, it will still be equally as tasty! The crispy chickpeas on top add just the right amount of texture, and if you want to get wild, crusty bread is a perfect pairing with this squash soup as well.

It will warm you to the heart, and through your bones. There is no better soup for these chilly nights!

Indian Spiced Roasted Squash Soup with Curried Chickpeas | Fabtastic Eats

Indian Spiced Roasted Squash Soup with Curried Chickpeas

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Serves 4-6

Homey and Comforting with a bit of heat, this Indian Spiced Roasted Squash Soup, topped with crispy Chickpeas, is bursting with flavors and will you warm you to the bone!

Ingredients

  • 2 pounds butternut squash
  • 2 1/2 pounds acorn squash
  • 8 ounces carrots
  • 3-4 garlic cloves
  • 1/2 a yellow onion, quartered
  • 3 Tablespoons olive oil
  • salt and pepper
  • 3 cups low sodium chicken broth
  • 15 ounce can light coconut milk
  • 3 teaspoon curry powder
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground ginger
  • salt and pepper
  • Curried Chickepeas
  • olive oil spray
  • 15 ounce can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground ginger
  • salt and pepper

Directions

  1. Preheat oven to 425Β°
  2. Slice the butternut and acorn squash in half lengthwise and scoop out the seeds. Place on a baking sheet.
  3. Rub 1TB olive oil over each squash and sprinkle with salt and pepper
  4. Wash carrots, slice off the ends, and chop into thirds. Toss into a bowl with quartered onions and garlic cloves, the remaining 1 TB olive oil and a few cracks of salt and pepper. Toss together and place on the baking sheet.
  5. Roast the veggies in the oven for 35-40 minutes, until the squash is fork tender. Remove and set aside to cool for a few minutes.
  6. In a powerful blender, add the carrots, onions, and garlic. Scoop the flesh out of the four squash halves and add it to the blender as well. Pour in the broth and pulse until smooth and creamy.
  7. Pour into a stockpot, place on the stove and turn the heat up to medium-high.
  8. Stir in the coconut milk, curry, garam masala, cayenne, and ground ginger. Bring to a slow boil, just beginning to bubble, cover, reduce the heat to medium-low and allow to simmer for 30 minutes.
  9. To make the chickpeas. Turn the oven to 425Β°.
  10. After you've drained and rinsed the chickpeas, place them between two papertowels and lightly rub them back and forth to dry them and remove some of the skins. Pull out the loose skins, but don't really worry about the rest.
  11. Place the chickpeas on a baking sheet and spray with olive oil. Sprinkle with curry powder, cayenne, ginger, salt and pepper. Toss so they're fully coated. Bake for 10-15 minutes, shake the pan around, and bake for another 10-15 minutes, just keep an eye on them so that they don't burn, but they get crispy. Remove from the oven.
  12. Stir the soup, taste it, and add salt and pepper to taste. Ladle into bowls and top with curried chickpeas. Enjoy!

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