A squash soup. Impossible not to bring out a new one every fall.
This year, I'm trying to get a little out of the ordinary with this soup while remaining in the hot spices, but with a little extra. Moreover, the roasted vegetable soups are the best!
For 2 meal portions
1 medium butternut squash
1 small yellow onion, finely chopped
2 to 3 garlic cloves, chopped
1 large inch of ginger, peeled and chopped
1 tablespoon of miso
2 tablespoons of maple syrup
3 tablespoons of olive oil
1 teaspoon of sesame oil
1/2 cup vegetable broth
1/4 cup of unsweetened plant based milk
Salt and pepper to taste
Preheat the oven to 425F.
Cut the squash into cubes. On a baking sheet lined with parchment paper or a silicone sheet, combine the squash with onion, garlic and ginger.
In a bowl, combine the remaining ingredients except the milk and broth. Coat the vegetables with the sauce and bake for 40 minutes.
Once the vegetables are cooked, transfer them to the blender container with the broth and milk. Mix at full speed until you obtain a creamy soup.
You may need more liquid depending on the size of your squash. Add more as needed, keeping in mind to add twice as much broth as milk.
With the squash out of the oven, the soup can be hot enough. Reheat as needed and garnish with crispy chickpeas (recipe below).
1 can of chickpeas, drained and rinsed
1 tablespoon of vegetable oil
2 tablespoons of Kanel sesame hazelnut dukka
1 tablespoon of sesame seeds
1 teaspoon ground cumin
Salt to taste
In a skillet, coat the chickpeas with the remaining ingredients and cook for about 10 minutes, stirring frequently.