Gold Rush Soup with Chickpea Croutons a la #mynewroots #glutenfree #vegan
Roast butternut squash, yellow onion and garlic for 30 minutes at 400 degrees Fahrenheit.
Cover chickpeas with a variety of spices (eg paprika, cumin, salt, pepper) and coconut oil. Roast for 25 minutes.
Blend roasted vegetables, heated vegetable stock (3-4 cups) with turmeric, thyme and rosemary together.
Divide between bowls and sprinkle with roasted chickpeas and voila!