Ras-El-Hanout Butternut Squash Soup with Crispy Chickpeas - Autumn

We’re going all in on autumn and love nothing better than a bowl of warming soup after a walk around the farm. With pumpkins coming into their own at this time of year, Purusha’s resident chef Holly’s Garden Kitchen shares her amazing butternut squash soup recipe with warming spices and crispy chickpeas.

The past few days it’s felt like Autumn has finally arrived. There is something lovely about the cool crisp air, sunshine on your face and wrapping up warm for a nice long walk. The frost however took us by surprise and the flowers in the kitchen garden are looking a little worse for wear. I picked a huge bunch of dahlias incase that’s them done for the year…not that I ever need an excuse for picking. 

The kitchen garden is also looking very seasonal with dots of orange pumpkin and squashes all over. The polytunnel and green house are home to the last few tomatoes, aubergines and courgettes hanging on it there waiting to be eaten. There are lots of jobs to keep everyone busy and Dad is on a mission laying old carpet below the fruit bushes to stop those pesky weeds! 

I couldn’t resist providing a soup recipe as it’s now officially ‘soup weather’! This one is super easy and tastes delicious. Using ras-el-hanout, which is a Moroccan spice mix, adds a warming and earthy flavour to the soup and is the perfect blend to complement the sweet butternut squash. You could substitute in pumpkin if you would rather. 

I hope you enjoy it, Holly x

Ras-El-Hanout Butternut Squash Soup with Crispy Chickpeas 

Serves 4

Ingredients 

1 large butternut squash

Olive oil

1 tbsp ras-el-hanout, plus 1 tsp for the chickpeas 

Sea salt and black pepper

1 tin chickpeas 

1 red onion, roughly chopped 

2 cloves garlic, crushed

1 vegetable stock cube 

1 tbsp dried mixed herbs 

1 tin coconut milk

½ lemon, juice

Optional extra toppings – toasted seeds, chopped fresh coriander or parsley, chilli flakes. 

Method

• Pre-heat the oven to 200C fan. Peel the butternut squash and chop into large chunks, discarding the seeds. Place into a roasting tin and drizzle with oil, 1 tbsp of ras-el-hanout and season with salt and pepper. Mix until coated and place in the oven to roast for 25-30 minutes or until soft.

• Drain the chickpeas into a sieve/colander and dab with some kitchen roll to remove any excess liquid. Place onto a baking tray and drizzle with a little oil, 1 tsp of of ras-el-hanout and season with salt and pepper. Add to the oven and cook for 20-25 minutes or until crispy. 

• Place a large saucepan over a medium heat and add a glug of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and continue cooking for another 2 minutes. Pour in the cooked butternut squash, crumble in the stock cube, add the herbs and the coconut milk. Add boiling water so it just covers the butternut squash. Stir to combine.

• Bring to the boil before turning down the heat so the soup is simmering. Cook for 10 minutes before adding the lemon juice. Remove from the heat and blitz until smooth with a stick blender. Taste and adjust seasoning if needed. Pour into serving bowls and top with the crispy chickpeas.