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Author Notes: Butternut squash is the darling of autumn soups, but this version takes the flavors up a notch with the addition of creamy, nutty hummus. Bring it all together with a bit of thyme and crispy roasted chickpeas for crunch. —CAVA
- 1 medium butternut squash, peeled and cubed
- 2 carrots, peeled and chopped
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 8-ounce container Cava Foods Hummus
- a few sprigs of fresh thyme
- salt and pepper to taste
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- olive oil
- Add butternut squash, carrots, onion, and vegetable broth to a slow cooker. Cook for 1 hour. Add salt, pepper, fresh thyme, and 1 cup hummus to soup and cook an additional 1 hour. Puree soup with an immersion blender or stand blender and season to taste.
- For chickpeas: Toss chickpeas with salt, pepper, a pinch of cayenne, and cumin. Drizzle with olive oil and roast over low heat (about 200 degrees Fahrenheit) for 30-40 minutes, stirring and rearranging occasionally. Garnish soup with crispy roasted chickpeas.