Roasted squash soup with smashed chickpeas & herbs

It’s the time of year when we begin a more concerted effort to use storage vegetables. This recipe features homegrown winter squash and a fun twist on Abra Beren’s garlicky smashed chickpeas from her book “Grist”. This particular variety of winter squash, Red Hubbard (or Kuri), is absolutely delicious and a great keeper.

For this soup I like to roast the squash in the oven first, which enhances the sweet flavor. If you can’t find Red Hubbard, butternut squash would be a great substitution. This dish is packed with fiber and phytonutrients. I upped the protein content by adding in the herbed chickpea topper and healthy fat (monounsaturated) content by blending in soaked, raw cashews into the soup. The increased fat content also improves the absorption of carotenoids (yellow-orange pigments) from the squash in the soup. Your eyes, skin, and brain will thank you!

Roasted Squash Soup

Serves 4-6

• 4 cups of roasted winter squash (hubbard, kuri, butternut)

• 16 oz of chicken stock

• 1 cup of water (as needed)

• 1/2 cup soaked, raw cashews

• 1 medium yellow onion, finely chopped

• 4 cloves of garlic, minced

• 2 tbsp EVOO

• 1/2 teaspoon of sea salt (& more to taste)

• freshly ground black pepper (to taste)

1. Warm EVOO over medium heat in dutch oven or medium-sized stock pot.

2. Sauté onions in EVOO for 6-7 minutes until translucent.

3. Add garlic and sauté for 1 minute until fragrant.

4. Add in chicken stock, soaked cashews, sea salt, and roasted winter squash.

5. Simmer together on low-medium heat for 15 minutes to meld flavors.

6. Use an immersion blender to blend until desired consistency. If too thick, add a bit of water to thin.

7. Add more sea salt and pepper to taste, if needed.

8. Serve with smashed chickpeas & herbs and dollops of cashew cream (or goat cheese).

Smashed Chickpeas & Herbs

(Adapted from Abra Berens - Grist)

• 1/4 cup EVOO

• 1 can of cooked chickpeas

• 4 cloves of garlic, finely chopped

• 1 tbsp butter

• 1/2 cup chopped assorted herbs (parsley, chives, green onion tops, celery leaves, rosemary - whatever you have in the frig will work)

• 1 tbsp of fresh lemon juice (squeeze of 1 lemon wedge)

• Fine sea salt

1. Heat EVOO over medium heat in cast iron skillet.

2. Drain chickpeas, pour onto a plate and blot with paper towel or tea towel to remove excess moisture (I’ve found this helps with splattering in the pan).

3. Once skillet is hot, add chickpeas and pinch of sea salt. Use back of wooden spoon to partially smash down the chickpeas and create a single layer within the skillet. Cook for 6-8 minutes undisturbed until the edges of the chickpeas begin to brown.

4. Add garlic and 1 tablespoon of butter to chickpea mixture. Stir occasionally and cook until garlic is browned (2-3 minutes).

5. Remove from heat and allow to cool. Once cooled, add cooked chickpeas, chopped herbs, and squeeze of lemon in bowl. Gently stir to combine. Use as soup topper or as a side dish on its own.