Vegan Butternut Squash Soup with Crispy Sage Garlic Chickpea Croutons

Hello, my friends and welcome back to another video! Today we are making Butternut Squash Soup which has to be one of my staples for fall along with someCrispy Sage Garlic Chickpea Croutons!
My name is Amanda and I am a home cook who became a Vegetarian in 2022, this channel will follow me and my eating habits as I Journey into Veganism in 2023 and beyond! Let's eat more plants together! XOX
For the Soup
-1 Tbs oil
-1 medium butternut squash peeled and diced small
-1 medium to large yellow online diced
-4 to 6 cloves of garlic minced (measure with your heart)
- 3 cups of water + 1 veggie bouillon cube or 3 cups of veggie broth
- 1 can of rinsed and drained cannellini beans
-⅛ tsp red pepper flakes (optional)
- ¼ tsp sage
- ¼ tsp thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp ginger powder
- ¼ tsp ground nutmeg fresh ground if possible, measure to taste
-1 tsp salt
- ¼ tsp black pepper
Begin by peeling and chopping the butternut squash into small pieces, dicing the onion, and mincing the garlic. Add one tablespoon of oil to a hot Dutch oven or soup pot and saute The Onion for about 3 to 5 minutes or until translucent. Add garlic spices and bouillon cube cooking for an additional 60 to 90 seconds until fragrant. Then add the butternut squash and stir to combine. Add water to deglaze the pan along with the coconut milk. Bring to a boil and simmer for 15 to 20 minutes or until the squash is tender. Add one can of rinsed and drained cannellini beans and blend with an immersion blender or in a high-speed blender. Just make sure you use the vent if you are using a blender. Then allow the soup to simmer for an additional 5 minutes adjusting seasoning with salt and pepper or any other seasonings as desired. Serve yourself a hearty bowl talk with your crispy chickpeas and enjoy!
For the chickpeas
-1 Tbs oil
- ¼ tsp sage, onion powder, garlic powder, and salt
For crisper chickpeas bake in a 400^F oven for 30 minutes turning halfway through. Or Pan fry for about 10- 15 minutes or until crisp.
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Thank you so much for watching!
XOX
Amanda
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[@mairimmh]

This is such a helpful recipe - I bought ingredients for a squash soup today but the recipe I had didn’t include such great additions like the coconut milk, beans & crispy chickpeas! I’m going to add those to my shopping list & I’m sure the soup will be much better as a result, thanks! 😊

[@chris...9497]

Here's another option: