Name: Creamy Squash, Kale & Apple Soup with Crispy Parmesan Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 1420 ml chicken or vegetable broth; 3 Gala apples; 3 (398 ml) cans garbanzo beans (chickpeas); 355 ml heavy whipping cream; 1 ½ bunches kale; 3 leeks; 85 g Parmesan cheese; black pepper; extra virgin olive oil; paprika; sage, dried; salt; thyme, dried

Creamy Squash, Kale & Apple Soup with Crispy Parmesan ChickpeasCreamy Squash, Kale & Apple Soup with Crispy Parmesan Chickpeas — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ small butternut squash

1420 ml chicken or vegetable broth

3 Gala apples

3 (398 ml) cans garbanzo beans (chickpeas)

355 ml heavy whipping cream

1 ½ bunches kale

3 leeks

85 g Parmesan cheese

black pepper

extra virgin olive oil

paprika

sage, dried

salt

thyme, dried

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Place in a medium bowl.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces. Add to the bowl with the squash.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add butternut squash, leek, and spices to the pot; cook, stirring occasionally, until veggies are softened, 8-10 minutes.

Meanwhile, drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels. Drizzle with oil, then season with spices; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring chickpeas halfway through, until crispy and golden, 18-20 minutes.

While the chickpeas are roasting, quarter, core, and small dice apples.

When the veggies are softened, add apple and broth to the pot; stir to combine the soup and bring to a simmer. Once simmering, reduce heat to medium and continue to cook, stirring occasionally, until apple is tender, about 6 minutes.

Meanwhile, finely grate Parmesan. Set aside.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. When the apple is done, add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful.

Add cream to the pot, stir to combine, and remove from heat.

When the chickpeas are done, remove from the oven. Add Parmesan to the baking sheets and stir until cheese starts to melt and combine with chickpeas.

To serve, divide soup between bowls and top with the crispy chickpeas. Enjoy!

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