Red kabocha squash leek soup + cinnamon maple chickpeas

Red kabocha squash leek soup + cinnamon maple chickpeas

Tis’ the season to stuff our faces, lovelies. I find myself wanting all things warm, bready, spicy, and comforting. For some reason, cinnamon rolls have been a continuous appearance in my food dreams. Don’t act like you don’t have those. I guess it is sorta obvious, since cinnamon buns are the ultimate Sunday morning comfort food. Warm bread with cinnamon and sugar. Drewwwwwwwwwl.
KabochaLeekSoup2So Why the heck am I talking about cinnamon rolls on a soup post?, you ask. Because I can. And because cinnamon rolls are amazing comfort food for breakfast and this soup is the best on a chilly, or freezing cold, night. So let’s say that maybe you just ate some cinnamon rolls for breakfast after trying out a recipe that you were definitely making to give away. Give away, right. And now you need some soup to comfort those 3 cinnamon rolls that you were just making sure were good enough to give away. Ha!KabochaLeekSoup1
Squash is all the rage in the autumn, but there are so many different types. If you’re unsure what to do you can simply roast them with olive oil, salt and pepper and you cannot go wrong. There ain’t much to it, either. Roast the squash, sauté up some simple veggies & let simma’ down.

Crispy cinnamon maple chickpeas

Soup’s on.

Kabocha squash leek soup

  • Servings: 4-6
  • Time: 1hr30min total
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1 red/orange kabocha squash
olive oil, S & P

1 tbsp. olive oil
2 shallots, thinly sliced
2 garlic cloves, sliced
2 leeks, thinly sliced
3 c. vegetable broth
1/2 c. non-dairy milk
1 handful chopped basil
1 tsp. chopped thyme
1 tsp. cayenne
1 tsp. cumin
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. red pepper flakes
1/2 tsp. ginger
S & P
Toppings: Sautéed leeks, crispy cinnamon maple chickpeas (see recipe below), or toasted walnuts

Preheat oven to 400˚F. Slice squash down the center with a sharp knife and scoop out seeds. Spray or rub with olive oil, sprinkle with S & P. Put face down on baking sheet and roast for 40-45 minutes, until tender and can pierce easily with fork.
Remove from oven and allow to cool enough to handle. Using a large spoon, scrape out flesh into a blender or food processor and puree. You may need to do this in batches depending on the size of your appliance. If you do not have a blender or food processor, set scooped out squash in a bowl and set aside. You can use immersion blender once the soup is cooking to puree.

In a large stock pot, add 1 tbsp. olive oil and heat on medium. Add shallots and cook through until soft, about 5 minutes. Add garlic cloves & leeks and sauté until soft, about another 5-7 minutes. If desired, remove about 1/3 of leeks to set aside for topping. Add squash puree, broth, milk, herbs & spices to pot. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally. If you are using the immersion blender method, now is the time to use it. For best results, allow soup to set on stove, covered, to allow flavors to settle. Top with leeks, chickpeas or toasted walnuts.
Tip: I love letting cooking this the day before or on an early Sunday morning before a Sunday evening dinner and allowing the flavors to really meld in the soup.

Crispy cinnamon maple chickpeas

1 15 oz. can garbanzos/chickpeas
1-2 tbsp. maple syrup
1 tbsp. bourbon, optional
1/2 tbsp. melted coconut oil
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. sea salt

Preheat oven to 400˚F. (You can pop these in right after your remove your squash for the soup). Rinse beans and lay them on a clean dish or paper towel. Rub a few times with towel to dry. Allow to air dry for several minutes if you can. If any skins fall off during drying process, discard. Mix all ingredients together in a bowl. Spread out in a single layer on a baking sheet. Bake for 25-30 minutes, shaking baking sheet every 10 minutes. Keep an eye out in the last several minutes so that they don’t burn. Remove and allow to cool. Snack away or use for topping soup.