Brain Boosting Blueberry Vanilla Almond Muffins
cook / prep 1 hr 30 mins
Roasted Butternut Squash & Apple Soup with Crispy Chickpeas
- PREP 15 minutes
- COOK TIME 1 to 1.5 hours
- SERVES 6 cups
Functional Foods Highlight
Butternut Squash: Butternut squash is full of fiber, vitamins A, C, E, and B, and contains important minerals like magnesium and zinc. This delicious veggie supports a healthy gut and immune system making it perfect for fighting the cold and flu this season.
Soup season is in full swing! Not only is this one of the easiest recipes, but it is also loaded with health benefits and will keep you warm all fall and winter long. It is surprisingly rich and creamy, even without any dairy. This soup is topped with crispy chickpeas to add the perfect amount of texture and spice, as well as a source of protein to make a well-balanced meal.
Food Farmacy
- 1 butternut squash, peeled and cut into 1-inch pieces with seeds removed
- 1/2 onion chopped
- 1 Honeycrisp apple peeled and cut into 1-inch pieces
- 1 sprig of rosemary
- 1 - 2 cups vegetable or chicken stock
- 1 can chickpeas
- 1 tablespoon paprika
- salt and pepper to taste
- 3 tablespoons olive oil
To make the soup:
- Preheat oven to 375 degrees F
- Add squash, apple, and onion to a lined baking sheet; drizzle with 2 Tbl olive oil and season with salt, pepper, and rosemary
- Roast in oven until squash is soft all the way through, about an hour
- Blend all the ingredients and slowly add in chicken stock until desired consistency; start with ½ cup of stock (I used about 1 cup in this recipe)
- Season with salt and pepper to taste
To make the crispy chickpeas:
- Preheat oven to 400 degrees F
- Strain and rinse chickpeas, dry out on a kitchen towel or paper towels
- In a large bowl toss chickpeas with 1 Tbl olive oil, salt, and paprika
- Bake in oven for about 25-30 minutes; stirring occasionally
- Let cool completely and use to garnish soup or as the perfect snack!
From the Chef:
No butternut squash? No problem! You can substitute it with any other squash or root vegetable. This recipe would taste delicious with pumpkin or even celery root!
From the Doc:
This soup can make the perfect vegan/ plant-based and gluten-free meal. Just add a side salad or mix in some sauteed spinach to the soup and you have a healthy meal consisting of fiber, fat, and protein.
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Soup season is in full swing! Not only is this one of the easiest recipes, but it is also loaded with health benefits and will keep you warm all fall and winter long. It is surprisingly rich and creamy, even without any dairy. This soup is topped with crispy chickpeas to add the perfect amount of texture and spice, as well as a source of protein to make a well-balanced meal. |
Directions |