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
Ingredients
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1
medium butternut squash, peeled and cubed
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2
carrots, peeled and chopped
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1
yellow onion, diced
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4 cups
vegetable broth
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1
8-ounce container Cava Foods Hummus
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a few sprigs of fresh thyme
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salt and pepper to taste
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1
can chickpeas, drained and rinsed
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1/2 teaspoon
cumin
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1/8 teaspoon
cayenne
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olive oil
Directions
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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.
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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.
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Enjoy!
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