Step 1

Preheat the oven to 400 F. Warm the oil in a large pot over medium heat. Add the onion and let cook for about 5 minutes, until they are translucent.

Step 2

Add the garlic, carrots, celery, butternut squash, veggie stock, water and spices to the pot. Turn up the heat and stir thoroughly.

Step 3

Once the mixture starts boiling, turn the heat down to a simmer and cover the pot. Let it cook for about 30 mins, until the squash is tender.

Step 4

While the soup cooks, toss the chickpeas in a bowl with salt, pepper and cumin and a dash of oil. Pour them onto a baking sheet and bake for 15-20 minutes.

Step 5

After 30 mins, add the soup to a blender with some dairy-free milk (I used about 1/2 cup per batch in the blender) and blend until smooth. Repeat until all the soup is blended. You can also use an emulsifier if you have one!

Step 6

Portion the meals you need in containers and top with chickpeas—as many as you want. Freeze the rest!