Butternut Squash Soup with Basmati Rice and Roasted Chickpeas

Every household has those staple meals. The meals that you know are going to be served at least once a week no matter what.

My butternut squash soup with basmati rice and roasted chickpeas became one of those staples at the Wright household while I was attempting to show my vegetable-phobic father how delicious winter squashes can be. I guarantee that this recipe will convert any vege-phobe into a true believer. 

SOUP Ingredients: Serves 4-6

  • 1 large butternut squash (about 3 pounds), halved vertically and seeds removed

  • 2 tablespoons coconut oil

  • 1 teaspoon cumin seed, ground

  • 1 teaspoon coriander seed, ground

  • 1 teaspoon fennel seed, ground

  • 1 teaspoon salt

  • 1/2 teaspoon ground peppercorns

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon asafoetida

  • 2 teaspoons rosemary, chopped

  • 2 teaspoons thyme, removed from stem

  • 3 stalks celery, chopped

  • 1 tablespoon gingerroot, grated

  • 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

SOUP Instructions:

  1. Place a skillet on medium high heat and let it warm up. Once warm, place 1 tablespoon of coconut oil in the pan and add the cumin, coriander, fennel, salt, pepper, turmeric and asafoetida and allow for the spices to become incorporated into the oil for 5-10 seconds.

  2. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with the spiced coconut oil. Add the chopped rosemary and thyme stems and rub the oil over the inside of the squash.

  3. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

  4. Meanwhile, in a large soup pot, warm 1 tablespoon coconut oil over medium heat until shimmering. Add the chopped celery. Cook, stirring often, until the celery has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the grated gingerroot cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender

  5. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

  6. Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.

  7. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

  8. If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

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RICE INGREDIENTS:

  • 1 cup Indian basmati rice

  • 1-3/4 cups water

  • 1-1/2 tablespoons unsalted butter

  • 1/2 teaspoon salt

RICE INSTRUCTIONS:

  1. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.

  2. In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.

ROASTED CHICKPEA INGREDIENTS:

  • 1 cup chickpeas

  • 2 tablespoons coconut oil

  • 1 to 1 1/2 teaspoons kosher salt

  • 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs

ROASTED CHICKPEA INGREDIENTS:

  • Arrange a rack in the middle of the oven and heat to 425°F.

  • Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

  • Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch. Remove any chickpea skins that come off while drying

  • Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

  • Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

  • Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Stephanie Wright