Our Best Roasted Butternut Squash Soup

inspiredtaste.net

foxmulders

subheading: BUTTERNUT SQUASH SOUP:

One 3 to 3 ½-pound butternut squash

2 fresh rosemary sprigs

2 tablespoons olive oil

2 cups thinly sliced leeks, white and light green parts only (1 large leek)

¾ cup thinly sliced carrots (1 large carrot)

3 medium cloves garlic, peels removed

¼ teaspoon ground cumin

¼ teaspoon smoked paprika

Pinch red pepper flakes or cayenne, optional for heat

5 to 6 cups vegetable or chicken broth, use more as needed

1 bay leaf

1 tablespoon coconut oil, optional

Salt and fresh ground black pepper, to taste

subheading: SPICED CHICKPEAS:

One 15-ounce can chickpeas or 1 ½ cups cooked chickpeas

3 tablespoons oil (olive oil, safflower oil or grape seed oil)

Pinch salt

½ to 1 teaspoon spice blend (such as chili powder, Za’atar or Cajun seasoning)

Directions at inspiredtaste.net

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