Delicata Soup with Roasted Chickpeas
Recipe type: Soup

This soup has such warm cozy flavors going on…it’s great for early fall!
  • 1 Delicata Squash
  • 1 can chickpeas
  • 1 Tbsp Driftless Sunflower Oil (seperated)
  • Salt & Pepper, to taste
  • 1 medium yellow onion, sliced into LONG thin slices
  • 3-4 cloves garlic, minced
  • 1 c. Vegetable/Chicken Broth
  • 1 Tbsp. Garlic powder
  • 1 tsp. Onion powder
  • ¼-½ tsp. Cayenne Pepper (to taste)

  1. Preheat to 400F.
  2. Slice delicata squash in half lengthwise and de-seed.
  3. Place on a baking sheet, drizzle some oil, salt and pepper onto squash and then place squash flat side down (skin side up) on baking dish.
  4. Roast for 30 min, or until fork tender.
  5. In a bowl, toss drained chickpeas with oil, garlic powder, onion powder and cayenne pepper (great for the flavor, but I did another batch for my kids without the cayenne).
  6. Roast at the same time as the squash for 20-30 min, flipping halfway. Set aside when done.
  7. While everything is roasting, slice your onion into long, thin slices.
  8. Mince your garlic.
  9. Add a generous amount of oil to a large skillet, cook your onions until caramelized (10+ min). Add the minced garlic once the onions are done. Set aside.
  10. Once delicata is done roasting, let it cool for a little bit. Then coarsely chop it up (skin included). Add squash, onions, garlic and broth to a blender. (IF you don’t have a blender – add everything to a pot and use an immersion blender).
  11. Blend until creamy and smooth. Taste, add more salt if needed.
  12. Add soup back into pan you caramelized onions in, let simmer until warm.
  13. Top with roasted chickpeas (essential to the dish!) right before serving and enjoy!