Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon
Try this Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon recipe.
Try this Roasted Butternut Squash Soup with Smoky Roasted Chickpeas and Bacon recipe.
- 2 garlic cloves minced
- 2 teaspoons extra virgin olive oil
- 3 cups chicken broth
- 6 slices bacon chopped
- 2 small butternut squash (about 4lbs total)
- extra virgin olive oil salt, and pepper
- 15 oz can garbanzo beans (also called chickpeas)
- 1-1/2 teaspoons smoked paprika divided
- 2 large or 3 small leeks white and light green parts only, chopped in half then thinly sliced
- 1-2 tablespoons maple syrup (depends on how sweet you want your so
- Carbohydrate 0.7731 g
- Cholesterol 718.56 mg
- Fat 158.551299997819 g
- Fiber 0.0314999985694885 g
- Protein 176.0874 g
- Saturated Fat 46.0988309996988 g
- Serving Size 1 1 Serving (965g)
- Sodium 994.136499999956 mg
- Sugar 0.741600001430512 g
- Trans Fat 13.893095999941 g
- Calories 2182 calories
Step-by-step
- Preheat oven to 400 degrees. Pierce bulb ends of butternut squash with a sharp knife then microwave for 1-1/2 minutes to make them easier to cut. Cut in half lengthwise with a sharp knife then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet. Brush or mist with extra virgin olive oil then season liberally with salt and pepper.
- Drain chickpeas then rinse and pat dry with a towel (the dryer the better.) Pour onto a baking sheet then add extra virgin olive oil and 1-1/4 teaspoons smoked paprika and then toss with your hands to coat.
- Place baking sheets into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it is tender, lay a piece of foil on top. Set aside until cool enough to handle. Roast chickpeas for 25-30 minutes, stirring or shaking the pan every 10 minutes, or until crisp (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool.
- Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat then remove to a paper towel lined plate to train. Remove all but 2 Tablespoons bacon grease from pot then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute. Transfer mixture to a blender then remove pot from heat and add maple syrup and remaining 1/4 teaspoon smoked paprika to blender.
- Scoop butternut squash flesh out of the skin with a spoon then add it to the blender along with 2 cups chicken broth (may need to do this in two batches.) Blend until very smooth then pour back into soup pot and turn heat to low. Stir in remaining cup chicken broth then cook on low for 10 minutes. Taste and add remaining tablespoon maple syrup, salt, and pepper if desired. Serve topped with cooked bacon, smoky-roasted chickpeas, crostini and/or fresh bread.
- To freeze: Cool soup then scoop into a freezer bag and freeze flat. Thaw in the refrigerator overnight then reheat on the stove (may need to add more chicken broth to thin out a bit.)
When working with dense winter squash, a sharp chef knife and a brief one-and-a-half-minute stint in the microwave soften stubborn skins just enough to prevent kitchen accidents during the initial butchering phase. Roasting the squash flesh at 400 degrees Fahrenheit rather than boiling it drives off excess water through evaporation while simultaneously caramelizing natural sugars via the Maillard reaction, which deepens the base flavor without requiring added thickeners. Ensuring the drained chickpeas are thoroughly patted dry with a towel removes surface moisture that would otherwise steam the legumes in the oven instead of roasting them into crunchy garnishes over twenty-five to thirty minutes.
Managing Moisture and Emulsion
Achieving a velvety consistency depends entirely on how moisture is handled during the blending stage. Leeks must be sautéed over medium heat for seven to ten minutes until they collapse into a golden, tender state, releasing their inherent sugars without burning the minced garlic added in the final minute. When combining the roasted squash flesh, leeks, and chicken broth in the blender, working in batches prevents hot liquids from building pressure and blowing off the lid while ensuring the blades create a smooth emulsion. Straining or blending thoroughly breaks down stubborn squash fibers that can otherwise impart a gritty mouthfeel to an otherwise velvety bowl.
- If the soup turns out too thick after simmering on low for ten minutes, whisk in additional chicken broth one quarter-cup at a time until the desired viscosity is reached.
- Should the chickpeas fail to crisp after thirty minutes in the oven, check that they were sufficiently dried before oiling, as residual moisture prevents proper dehydration.
- Protect the roasting squash from burning before the thickest interior sections are fully tender by laying a sheet of aluminum foil loosely across the top of the baking pan.
