Step 1

Start by preparing your chickpeas. Preheat the oven to 425° F. Toss the chickpeas with the olive oil, salt, pepper, paprika, and cayenne in a bowl and mix until coated evenly. Spread them on a baking sheet lined with parchment paper (optional for easier clean up). Roast for 20 minutes, then give the chickpeas a good toss and roast for another 20-25 minutes until crispy.

Step 2

Meanwhile, prepare the soup. Heat the oil and butter in a large soup pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the pepper flakes, butternut squash, salt, pepper, paprika and nutmeg. Stir to coat the squash and saute a few minutes to begin to soften. Add the stock to the pot and bring the mixture to a simmer. Simmer until the squash is completely tender, about 15 minutes.

Step 3

Once squash is very tender, blend the soup with an immersion blender or in batches with a regular blender. Return the soup to the soup pot.

Step 4

Stir in the cheese a few handfuls at a time until it melts. Don't stir the cheese in too quickly or all at once or it will clump. Stir in the coconut milk. Cook for another few minutes to warm the soup.

Step 5

To serve, drizzle with the extra coconut milk and top with a handful of crispy chickpeas and sliced green onion. Enjoy!