I have this tradition, if you can call it that, to batch make a bunch of soups and stock up the freezer. I think it started a few years back when I got a job working in an office. After a summer of eating my life in salads, I needed something else but still was looking easy meals packed with veggies.
So I proceeded to make 5 or 6 different soups and literally that’s what I ate everyday. And it was great haha. So obviously in the summer before I had my first son, I add to do the same thing. Having lots of nutritious food pre made and handy was kind of a no brainer.
And from there I have picked up this task every fall.
I usually have a few on repeat every year because well… chicken noodle soup!
But I try to rotate the other ones and try different ones. So needless to say, this one made the line up this year!
It has a bit of a kick which goes so well with the squash and slight hint of sweetness from the pear.
I also really like a bit of a crunch in “cream” like soups so instead of using croutons I thought I would take this chance to add some protein.
These roasted chickpeas are so good also in salads or even just as a snack. But I wouldn’t try and keep them as they kind of lose their crunch.
So here is to hoping this soup also makes it to your line up of favourite soups!
Roasted cauliflower and squash soup
- 1 medium butternut squash
- 1/2 cauliflower head
- 2 pears
- 1 onion
- 3 garlic cloves
- 3 cups vegetable stock
- 1 can chickpeas rinsed and drained
- 2 tbsp curry powder
- 2 tbsp coconut oil separated
- salt and pepper to taste
- Plain greek yogurt garnish
- Preheat oven at 400F
- Spread the rinsed chickpeas on a dish towel to dry out.
- Slice cauliflower into 1/2 inch pieces and place on a parchment paper lined baking sheet. Gently brush 1 tbsp of oil on your pieces and place in the oven for 20 minutes or until lightly golden.
- Peel and take out seeds of your squash then roughly chop into cubes and place in a soup pot.
- Roughly chop the garlic, onion and pear then add to your pot. Fill wit you vegetable stock and seasoning then bring to a simmer.
- Once the cauliflower has finish roasting, add to your pot then cover and simmer until squash is tender or roughly 30 minutes.
- Take the chickpeas and coat with 1 tbsp of melted coconut oil then place on a parchment paper lined baking sheet. Season with curry powder then place in the oven for 45 minutes. Take them out occasionally and gently shake the pan.
- When the soup is cooked, either place in a blender until smooth or use an immersion blender.
- Garnish with greek yogurt and top with chickpeas then serve.
- The chickpeas are best enjoy right away but can be stored in an airtight container for a day.
- If you are having a hard time peeling the squash you can microwace it for 5 minutes first.