Lately, due to the chilly weather, I have been frequenting a local cafe, for their delicious gluten free, vegan soup. I bought a butternut squash at the supermarket and had successfully made baked cubes of it for the holidays. I thought I could make that again, or I could try something different. I just guessed what would taste good in the soup and went for it!

Recipe:

1 butternut squash, peeled and chopped into 1 inch size cubes (remove seeds)
15 ounce chickpeas canned, drained
3 cups chicken broth 

Optional: 15 ounces coconut milk

Salt and ground black pepper to taste 
1/2 Tablespoon dried rosemary
1 teaspoon ground ginger
1 teaspoon ground cardamom

Preheat oven at 400F. Place squash on baking pan and bake for 30 minutes to soften. Allow to cool.

Place squash in food processor and puree. Hint: your food processor may explode if you do not cool the squash. Empty puree into a deep soup pan. Add broth and coconut milk.
Food process beans and rosemary until smooth and pureed. Empty mix into soup pan and stir to combine with squash puree. Add salt, pepper, ginger, and cardamom to soup pan. Stir to combine.
Cook on stove top on medium heat until boiling, then lower to simmer until warmed through for approximately 5 minutes. Remove from stove and serve.

Eat hot. Top with crumbled goat cheese.

Perfect for a chilly evening dinner. Even our almost 3 year old enjoying his Sopa!

Our son is learning how to eat cereal and soup like an adult currently.