Creamy Delicata Squash Soup with Crispy Spiced Chickpeas

A warming, savory, creamy soup that is vegan as well as vegetarian. The crispy chickpeas are delicious on top but also make a great salad topper or snack.

Soup:

1 delicata squash
2 T Graza Sizzle olive oil
Kosher salt and ground black pepper
1⁄2 a yellow onion, finely chopped
3 garlic cloves, minced or grated
2 c vegetable broth (or water)
1 can full-fat coconut milk, reserving some of the cream on top for garnish
1 T honey
1⁄4 t ground nutmeg
Graza Drizzle olive oil for garnish

Crispy Spiced Chickpeas:

1 15 oz can chickpeas, drained
1 T Graza Sizzle olive oil
1⁄2 t smoked paprika
1 t kosher salt
1⁄2 t ground cumin
1⁄2 t garlic powder

Preheat oven to 400 and line a small sheet pan with parchment or foil. Halve the squash lengthwise and scoop out the seeds. Drizzle 1 T olive oil over squash and season with salt and pepper. Place cut side down on the baking sheet and roast for 30 minutes, until fork tender.

Dry chickpeas thoroughly and pick out any loose skins. Toss in a bowl with olive oil and spices.

Pour onto a sheet pan lined with parchment and roast 15 minutes in same oven as squash, shaking the pan halfway through. Add time in 5 minute increments if not crispy enough.

In a medium heavy-bottomed pot, heat the oil. Add onions and a big pinch of salt. Sauté, stirring, for 3-5 minutes until softened. Add the garlic and broth. Scoop the cooled squash from the skin into the pot. Bring to a simmer then add in the coconut milk. Puree the soup in a blender (or use an immersion blender) until it is smooth. Return soup to the pot and warm over low heat. Add honey and nutmeg and taste for seasoning, adding more salt, pepper, or nutmeg if desired. Garnish with crispy chickpeas, coconut cream, and a drizzle of olive oil.