Delicata Squash Soup with Spiced Chickpea Croutons

This vegan roasted delicata squash soup is an easy to make dish, that is made even more delicious with crunchy spiced chickpea and squash seeds for croutons. The soup is silky, creamy and rich feeling without any plant based milk or cream. It is also gluten-free and perfect for a simple lunch or served as part of a festive meal.

There are more squash recipes to enjoy this fall including Vegetarian Pumpkin Lasagna, Spaghetti Squash with Butter Chickpeas, Roasted Butternut Squash Salad

Reasons to love this soup

• Delicata squash might not be as popular as its more famous cousins like butternut squash but they are as delicious and even more easier to cook. The best part about Delicata squash is the skin is completely edible since its thinner. So, no need to remove it and that is a big plus in my book.
• Since they are smaller, they are also easier to cut and prepare. You only have to discard the seeds and stringy bits in the center. However, in this recipe we will hold on to those seeds since we will be using those to make our croutons.
• The oven and the blender do all the work. Roast the squash and the croutons in the oven at the same time(yay to saving energy!). Let the roasted squash cool for a few minutes before blending until smooth.
• Nothing goes to waste here. The seeds are repurposed to be used as croutons along with crispy chickpeas.
• Makes an excellent make ahead meal. You can even roast the squash ahead of time and store in the refrigerator. Just blend whenever you need soup!

What we need to make the delicata squash soup

The ingredient list for this is pretty simple and the main ingredients are listed below

Delicata Squash - I used 3 squashes and this made around 4-5 appetizer sized soup or 2-3 main sized soup. Give the delicata squash a thorough wash and remove any stickers that might have been put on the skin. We will cut the squash lengthwise in the middle and scoop out the seeds. Slice each each half horizontally in to ½" wide strips.

Garlic - I used fresh 4 garlic cloves finely chopped.

Thyme - I used 3-4 sprigs fresh thyme. You can also use sage and/or rosemary

Harissa - The harissa paste adds some heat, color and some wonderful flavor to the delicata squash and goes really well with it.

Lemon Juice - Adds acidity and pairs perfectly well with the creamy delicata squash.

Maple Syrup - Adds a hint of sweetness

Vegetable Broth - If you don't have any broth in the pantry, just mix water and any veggie broth paste/granules that you like. I used 5 cups but would recommend 6 if you want a soup with a thinner consistency.

Oil - I used avocado oil and used a spray bottle to coat the delicata squash. You can also brush on as much or as little as you want.

For the croutons

Chickpeas - I used canned chickpeas which were drained and rinsed. You can of course use freshly cooked chickpeas.

Squash seeds - I washed the squash seeds thoroughly to remove any stringy and squash bits attached to it. Once they are clean, I spread them on a sheet pan and pat dried to remove any excess moisture. You can absolute skip using them or use store bought pumpkin seeds instead.

Spices - We will need coriander powder, cumin powder, sweet paprika

Maple Syrup - We will add a dash of the syrup for some sweetness.

Oil - I used avocado oil and gently sprayed the chickpeas and squash seeds. You don't need too much oil and you can choose to skip it if don't want to use any.

Tips for making a great delicata squash soup

Season well - Seasoning the delicata squash is very important and ensure all of it was coated well before roasting. The same goes for the chickpeas and squash seeds.

Use a high speed blender - To get the soup to be really silky, we will need a high speed blender to completely blend the ingredients. You can also use a hand blender to blend the soup in the pan.

No oven, no worries - If you don't have access to a full oven, you can also just cook the squash over the stop top. Make sure to keep the pan covered and saute regularly to ensure nothing sticks to the pan. If you have an air fryer, you can use that to roast the squash and the croutons as well. The time and the temperature will depend on the air fryer you use.

Storage and Reheating

The soup can be stored in the refrigerator for around 4-5 days. It freezes very well and you can store it frozen for up to 3 months.The croutons can be stored at room temperature for a couple of days.

Reheat in the microwave or in a deep pan over the stove top. For reheating from frozen, first let it thaw overnight in the refrigerator.Then reheat in the microwave until warm.

Meal Prep - This soup makes a great make ahead meal. Either make the soup and freeze until you are ready to use. You can also roast the squash and keep it refrigerated for up to 5 days. Blend it whenever you need the soup and warm it over the stove top or the microwave. I would suggest making the croutons just before you are ready to serve.

Let me know what you think of this delicious delicata soup if you give it a try. Please leave a comment, suggestion or feedback below. If you want to follow along on social media then find us on Instagram, Facebook and Pinterest.

Recipe