Name: Butternut Squash Soup with Curry Roasted Chickpeas
Prep time: 20 min
Cook time: 30 min
Yield: 5, 5 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon salt; 1 onion, diced; 3 cloves garlic, minced; 10 sage leaves, minced; 1/2 teaspoon chopped thyme leaves, minced; 1 butternut squash, peeled and chopped into 1 inch cubes; 4 cups stock (veggie or chicken); For the chickpeas:; 2 cans garbanzo beans, rinsed and dried with paper towels; 1 tablespoon Alton Brown’s Curry Powder Spice Blend

Butternut Squash Soup with Curry Roasted Chickpeas

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By: Annie Chesson (via Thegarlicdiaries)

Original Publish: Mar 31, 2015

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 30 mins

Yields: 5, 5 servings

Instructions

Preheat your oven to 400 degrees
Heat a large pot with some olive oil over medium high heat
Add your onion, garlic, sage, and thyme along with a little salt and pepper
Meanwhile, prep your butternut squash. For more detailed instructions, look to the bottom of the recipe
When your oven is preheated dump the chickpeas onto a baking sheet, drizzle with the olive oil, and sprinkle with the curry seasoning and salt
Mix with your hands so everything is evenly coated
Place in the oven to bake for 15 mins, then take the chickpeas out, stir them around with a spatula, and bake for another 15 mins
Add the butternut squash in with the onions and stir to combine
Add your stock
Bring the soup to a boil, and reduce to a simmer
Cover and simmer for 20 minutes or until the butternut squash are tender when pierced with a knife