Spice Roasted Butternut & Chickpea Soup

Warm up with our Spice Roasted Butternut & Chickpea Soup – a nourishing blend of roasted butternut squash, chickpeas, and savory garlic infused with our bold Raptor Naturals 5 Spice BBQ Pork Rub. The addition of chickpeas brings a boost of plant-based protein and fibre, making this soup both satisfying and nutritious. This soup is pure comfort in a bowl, offering a rich depth of flavour with every spoonful.

Serves 4

Ingredients:

• 1 bulb garlic
• 3 tablespoons olive oil
• 1 butternut squash (1kg to 1.4kg)
• 400g can chickpeas, drained
• 2 tablespoons Raptor Naturals 5 Spice BBQ Pork Rub
• 1 onion, sliced
• 3 cups chicken or vegetable stock

Garnish:

• Crème fraîche, sour cream, or Greek yogurt, can be substituted for plant-based alternative like almond, coconut, or soy yogurt.
• Coriander leaves, chopped

Preparation:

1. Preheat the oven to 200°C.
2. Remove excess skin from the garlic bulb, keeping it intact. Cut the bottom to expose cloves, drizzle with oil, wrap in foil, and place on a baking sheet.
3. Halve the butternut squash lengthwise, remove seeds, and place cut-side up on the baking sheet. Add half of the chickpeas, drizzle with 2 tablespoons olive oil, and sprinkle with 2 tablespoons Raptor Naturals 5 Spice BBQ Pork Rub.
4. Roast at 200°C for 40 minutes, until chickpeas are crunchy and butternut and garlic are tender.
5. Meanwhile, sauté the onion in a medium saucepan with 1 tablespoon olive oil for 5 minutes. Add stock and remaining chickpeas, bring to a boil, then simmer for 5 minutes. Remove from heat.
6. Scoop roasted butternut flesh into the saucepan, discarding the skin. Squeeze roasted garlic cloves in, discarding skins. Blend until smooth. Season with salt and pepper.
7. Serve in bowls with garnishes: chopped coriander, roasted chickpeas, a dollop of crème fraîche (or sour cream/yogurt/plant-based alternative), and a sprinkle of Raptor Naturals 5 Spice BBQ Pork Rub​ and enjoy!