Roasted Squash Soup with Crispy Chickpeas Recipe | Vitamix

Ingredients

• For the Squash Soup:
• 1 large 908 g butternut squash, peeled, cut into large chunks
• 1 medium 110 g yellow onion, peeled, cut into large chunks
• 3 garlic cloves, peeled
• 1 Tablespoon ground cumin
• 1 Tablespoon ground turmeric
• ¾ cup 85 g raw cashews
• 4 cups 960 ml vegetable broth
• 1 cup 240 ml water
• kosher salt, optional, to taste
• ground black pepper, to taste
• For the Crispy Chickpeas:
• 1 254 g can chickpeas, rinsed, drained, dried well
• 2 Tablespoons 60 ml extra virgin olive oil, optional
• 1 Tablespoon smoked paprika