Butternut Squash Soup with Crispy Pesto Chickpeas & Croutons

This butternut squash soup is creamy, smoky, a little sweet, and full of comfort. The sundried tomato crispy croutons and chickpeas seriously elevate each bite.

Using an air fryer (another go-to for us), this comes together in 30 minutes, and is the kind of recipe that makes you feel so good. Perfect for cosy evenings or to prep ahead and freeze for busy days.

Serves

Ingredients

For the Soup

1 butternut squash, peeled and de-seeded and cubed

1 onion, roughly chopped

2 tsp olive oil

1 tsp paprika

1 x 400g tin cherry tomatoes

1 tablespoon vinegar (red wine or balsamic)

2 tablespoons all plants sundried tomato pesto

500ml vegetable stock

½ x 400g tin chickpeas, drained

For the Crispy Pesto Chickpeas & Croutons

½ x 400g tin chickpeas, drained

150g crusty bread, cut into 1 – 2 cm cubes

1 tablespoon olive oil + extra to serve

2 tablespoons all plants sundried tomato pesto

Coconut yoghurt, to serve

Method

1 1. Put the squash, onion, oil and paprika into the basket of an air fryer toss so it’s coated, air fry at 200C for 25 mins until soft, tossing occasionally.

2 2. Once soft, add into a saucepan and tip in the cherry tomatoes, vinegar, pesto, stock and chickpeas. Bring up to the boil and blitz with a stick blender until smooth, season to taste.

3 3. Meanwhile, make the crispy topping. Put the chickpeas, bread, oil and pesto into a bowl and toss so the bread is coated in the pesto. Place into the air fryer and cook at 200C for 8 – 10 mins, tossing occasionally until golden and crisp.

4 4. Serve the soup with a swirl of yoghurt, a drizzle of olive oil and top with the crispy pesto croutons and chickpeas.

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Ready in 15 mins