golden soup

This Golden Delicata Squash Soup is so delightfully creamy and flavorful. Topped with crispy garlic chickpeas, this meal is a vegan and gluten free bowl of sunshine!

Golden Delicata Squash Soup with Crispy Garlic Chickpeas

delicata squash

chickpeas

olive oil (separated)

onion

garlic

vegetable broth

garlic powder

onion powder

cayenne

Preheat your oven to 400 degrees. Slice your delicata squash in half lengthwise and de-seed it. Place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place face down on the baking sheet. Roast for 30 minutes or until fork tender.&nbsp;

In a bowl, toss your chickpeas with olive oil, garlic powder, onion powder and cayenne until evenly coated. Place on another baking sheet and roast at the same time as the squash for 20 minutes. Flip the chickpeas halfway to make sure they don't burn.&nbsp;

While everything is roasting, slice your onion into long thin slices. Mince your garlic. Add a generous amount of olive oil to a large skillet and cook your onions until delicious and caramelized - about 5-10 minutes. Add your garlic once the onions are done and cook until fragrant. Set aside.

Once your delicata squash is done roasting, let it cool for a few minutes and then roughly chop it up. Add your roughly chopped delicata squash, the onions and garlic and the vegetable broth to a heat-safe blender. Blend until creamy and smooth, adding more veggie broth if needed.&nbsp;

Add the blended soup to a large pot if desired and let it simmer and heat on the stove until warm and cozy. Top with the crispy roasted chickpeas and enjoy!&nbsp;

Cozy, bright, and healing with power-foods like turmeric, cauliflower, and cashews. Topped with crispy chickpeas. Super creamy and SO GOOD.

Golden Soup

olive oil

onion,

garlic, chopped

cashews

turmeric – see notes

water

salt

lemon juice

Sauté

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.

Simmer

 Add the water (I usually start with 4 cups) and salt. Simmer until softened.

Blend

Transfer the soup to a blender and blend into a creamy consistency. It&#8217;s best to do this in batches.

Finish

Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE. ♡

This is delicious! Thanks. Forgot the lemon and seasoning at the end but as soon as that was added it came to life. And it was silky smooth even with just a hand blender. 

Quick question... is the calorie count with the crunchy chickpeas? If not, how many extra calories is it to add those.

I made this the other night, didn't soak the cashews beforehand and used an immersion blender and still got a smooth and silky soup! I think since you add the cashews at the beginning they soften up enough to be blended nicely. It was delicious!

Good to know! I made it &amp; did soak the cashews and it turned out fine, but nice to know that I can skip that extra step :)

Such a delicious soup -- can't wait to make again and again! When I served it, I mixed in some shredded rotisserie chicken for extra protein.

This is definitely the soup bomb;) I love the simple ingredients and how you use cashews.  The creamy nuttiness is quite lovely for sure. Saving this for sooner rather than later:)

I just did and it is awesome. I toasted the already cooked quinoa and added it on top.

I'm going to try this because I'm eating healthier now. I had weight loss surgery back in August &amp; I'm doing wonderful &amp; feel great. So I'm trying to find healthier foods to &amp; not have to eat the same things all the time, I'm sure you know how boring  that gets  even w/other foods, so I'mmm really going to try this &amp; I'll let you know how I like it. Thank you for sharing it.

https://www.youtube.com/watch?v=mJVjXEbfRsA

Golden Soup: cozy, bright, and healing. vegan / dairy free / gluten free. 

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Turmeric: http://amzn.to/2Ar3N34


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A nourishing golden soup with turmeric, ginger, and coconut milk for when you need to warm your soul.

chickpeas,

carrots, peeled, cut into ½-inch-thick rounds

yellow curry powder

turmeric

sea salt

cayenne pepper (optional)

yellow onion, chopped

ginger

garlic cloves,

stock

can full-fat coconut milk, shaken

sugar

cilantro,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Preheat the oven to 425°F with a rack in the center position.

Pat the chickpeas dry with a paper towel. Combine the chickpeas, cauliflower and carrots to a rimmed sheet pan.

In a small bowl, combine 1 tablespoon of the curry powder, ½ teaspoon of the turmeric, ½ teaspoon of the salt, and ⅛ teaspoon of the cayenne (if using). Drizzle the vegetables with 3 tablespoons of the olive oil and sprinkle with the spice mixture; toss until coated. Roast until the vegetables are tender, about 20 minutes.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot. Once the oil is glistening, add the onions and cook stirring until beginning to soften, 4 minutes. Add the ginger and garlic and cook, stirring until fragrant, 1 more minute. Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using) and stir until evenly coated. Stir in the stock, coconut milk, sugar, and lemon juice, until fully combined and heated through.

Add half of the roasted veggies and chickpeas to the soup. Using an immersion blender, blend the soup in the pot until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.) Stir the remaining vegetables and chickpeas into the soup.

Divide the soup between 8 bowls and serve topped with cilantro.

This was DELICIOUS!  Slightly sweet from the carrot and the unsweetened coconut milk, but so full of flavor! My husband and I ate it for three days straight!

Oh this is a cozy and delicious flavor party for your mouth!

Absolutely delicious! - I felt very creative - my friends were most impressed.
Never needed to add anything else to this great soup - 
Thank you.

This is so delicious! A wonderful balance of spicy and creamy and great depth of flavor.

Nom nom nom! Delicious! First cool day I decided to give it a try. Super easy, very well balanced. Will make again. YUM!

Amazing recipe! Thank you for sharing. I prepared this ahead for my work meals. I had it with some basmati rice and nice with naan bread too. Thank you

I made this soup last night - super tasty! I love the layers of spices and creaminess of the base, and the roasted cauliflower adds such a nice touch. Adding this one to my repertoire.

This soup is amazing!  Healthy, hearty and delicious.  Based on some of the comments, I upped the curry a bit, wish I had just followed the recipe (it's a bit spicy with my addition).  I also tossed in some leftover rotisserie chicken and served with cilantro and a dollop of plain greek yogurt.  My 14-year old also loved it!

Excellent soup. Loved how easy it was and packed with immune boosting ingredients. Nutritious and soooo delicious. Thank you!

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