Roasted squash soup with roasted chickpeas
Prep time
Cook time
Total time
Recipe type: Dinner, lunch
Serves: 6 bowls
  • 1.5 kg butternut squash or pumpkin
  • 1 red onion
  • 1 bulb of garlic
  • ½ tsp cinnamon
  • 1 red chilli (optional)
  • 2 tbsp olive oil
  • 1.5 litre vegetable stock or water
  • Salt and pepper
  • 1 can chickpeas, drained
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • pinch of cayenne pepper
  • Salt and pepper
  • 3 tbsp olive oil
  • ¼ cup coconut yoghurt
  • ¼ cup chopped parsley
  1. Preheat oven to 200•c. Peel and chop squash into 2 inch pieces. Peel and chop onion in half. Pour over olive oil and rub into veggies until evenly covered.
  2. Slice the top of the garlic off so the cloves are slightly exposed. Wrap in foil and place onto a baking tray with the squash and red onion. Cook everything in the oven for 40 mins, until starting to brown at the edges. Remove the garlic after 30 mins and allow to cool for 10 mins.
  3. Add roasted veg, 4 cloves of the roasted garlic, chilli (if using) and cinnamon to a large saucepan. Add the vegetable stock, pinch of salt and pepper and simmer gently for 15 minutes.
  4. Prepare chickpeas by adding chickpeas, spices, salt and pepper to a small roasting pan. Pour over olive oil and use a spoon to mix everything well. Roast in the oven for 15-20 mins, until golden and crispy.
  5. Remove soup from the heat and transfer to a blender, or use a stick blender to process in the pan until smooth. Reheat soup in the pan and taste test for seasoning, adding more salt and pepper if needed. Top with roasted chickpeas, chopped parsley and a swirl of coconut yoghurt.
Recipe by Bo's Kitchen at