Step 1

Preheat oven to 350° Fahrenheit.

Step 2

Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.

Step 3

Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.

Step 4

While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.

Step 5

Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.

Step 6

Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.

Step 7

Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.

Step 8

Pat chickpeas dry with a dish towel then transfer to a baking sheet.

Step 9

Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.

Step 10

Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!