IngredientsFor the butternut squash soup:
- One 3 to 3 1/2-pound butternut squash
- 2 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks, white and light green parts only (1 large leek)
- 3/4 cup thinly sliced carrots (1 large carrot)
- 3 medium cloves garlic, peels removed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch red pepper flakes or cayenne, optional for heat
- 5 to 6 cups vegetable or chicken broth, use more as needed
- 1 bay leaf
- 1 tablespoon coconut oil, optional
- Salt and fresh ground black pepper, to taste
- Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or simply oil a baking tray
- Slice the squash in half, lengthwise and trim the stems. Scoop out the seeds.
- Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil
- Season with a pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet.
- Place a sprig of rosemary underneath each piece of squash. Roast the squash until soft inside (~40 to 50 minutes).
For the soup:
- While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
- Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
- Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
- When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
- Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
- Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.