Print

Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas

Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas
Print Recipe

Smoked Gruyere Butternut Squash Soup with Spicy Chickpeas is a comforting and gourmet twist on classic fall soup. It combines the natural sweetness of roasted butternut squash with the rich smokiness of Gruyere cheese and the crunchy heat of spiced chickpeas. This velvety soup offers a perfect balance of creamy texture and spicy crunch, making it ideal for cozy evenings or any time you want a nutritious yet indulgent meal.

Ingredients

Scale

Soup Base

  • 1 medium butternut squash, peeled and cut into chunks
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup smoked Gruyere cheese, shredded
  • 1–2 teaspoons fresh thyme or sage, chopped
  • Salt and pepper to taste
  • 1 tablespoon lemon juice

Spicy Chickpeas

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of salt

Optional Variations

  • Smoky plant-based cheese or nutritional yeast (for vegan version)
  • Cayenne pepper or fresh chopped jalapeños (for extra spice)
  • Toasted pumpkin seeds (for nutty garnish)
  • Rosemary or parsley (as herb substitute)
  • Cooked quinoa or farro (to bulk up)

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss peeled butternut squash chunks with 1 tablespoon olive oil, salt, and half of the smoked paprika. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized to enhance the natural sweetness.
  2. Prepare the Spicy Chickpeas: While the squash roasts, drain and rinse the canned chickpeas. Toss them with 1 tablespoon olive oil, chili powder, cumin, remaining smoked paprika, and a pinch of salt. Spread on a separate baking sheet and roast for 20-25 minutes until crispy and golden, providing a spicy, crunchy contrast.
  3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing for about 5 minutes until fragrant and translucent, creating a flavorful base for the soup.
  4. Blend the Soup: Add the roasted butternut squash, sautéed onions and garlic, vegetable broth, and fresh herbs to the pot. Simmer gently for 10 minutes to meld flavors. Use an immersion blender or regular blender (in batches if hot) to blend until smooth and creamy. Stir in the smoked Gruyere cheese off the heat to melt and infuse smoky richness.
  5. Add Final Touches: Season the soup with salt, pepper, and a splash of lemon juice to brighten the flavors. Serve immediately topped generously with the spicy roasted chickpeas for texture and heat.

Notes

  • Use fresh smoked Gruyere for the best smoky flavor; quality cheese is key.
  • Roasting the squash and chickpeas enhances depth and texture—don’t skip this step.
  • Blend the hot soup carefully; blend in batches and allow cooling slightly to avoid accidents.
  • Adjust the spice level on the chickpeas to suit your taste, especially for children.
  • Add chickpeas just before serving to keep them crispy.

Nutrition

Keywords: butternut squash soup, smoked gruyere, spicy chickpeas, roasted squash soup, fall soup, creamy soup, vegan option, gluten free

Find it online: https://sophiespace.com/smoked-gruyere-butternut-squash-soup-with-spicy-chickpeas/