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5 from 1 vote
Smoky grilled squash soup with chickpeas and roasted veggies
Smoky Grilled Kabocha Squash Soup with Chickpeas
Prep Time
10 mins
Cook Time
45 mins
 

Rich, smokey, sweet, spicy, and savory, this hearty squash and bean soup takes advantage of your outdoor grill so that you can enjoy the comfort of a warm bowl of soup without heating up your entire kitchen.

Course: Appetizer, Beans, Main Course, Side Dish, Soup
Cuisine: American, Thai
Servings: 8 servings
Author: Michael Monson
Ingredients
  • 1 lb seeded and chopped kabocha squash, butternut squash, or kuri squash
  • 2 to 2 ½ cups water or low sodium veggie broth
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili crisp or sichuan chili oil, plus more for serving
  • 1 cup diced onion
  • 1 carrot, finely chopped or grated
  • 2 ounces green curry paste
  • 1 can (13.5 ounces) full fat coconut milk (reserve ¼ cup for serving)
  • 1 to 2 tablespoons No Chicken flavored Better Than Bouillon, vegan bouillon, or mushroom broth powder (enough to make 3 cups of broth)
  • 1 tablespoon sugar or sweetener of choice
  • ¼ teaspoon liquid smoke (if not using a smoker)
  • 1 tablespoon creamy unsweetened peanut butter
  • 1 can (15 ounces) chickpeas, drained
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ lemon, juiced
  • salt and pepper to taste
  • balsamic reduction
  • fresh cilantro
Instructions
  1. Heat your outdoor grill, smoker, or oven to about 425 degrees F.
  2. Cut your squash in half and remove the seeds. For easier cooking, cut the squash into 2 to 3 inch chunks. Drizzle the quash with olive oil and lightly sprinkle with salt. Cook for 30 to 40 minutes, with the lid on, flipping occasionally, or until the squash is perfectly cooked, evenly charred, and fork tender.

  3. In a blender, blend the cooked squash with 2 cups of water. If it's too thick to blend smoothly, add more water until it can easily puree. Set aside.

  4. To a large pot on medium-high heat, add 1 tablespoon of sesame oil and 1 tablespoon chili crisp. Add the onions and carrots, and saute until softened and starting to brown. Add curry paste and cook for a minute or two until very fragrant and just starting to brown. Turn the head down to medium, and carefully pour in the pureed squash and coconut milk. When the mixture begins to simmer, stir in peanut butter, bouillon, and salt and pepper to taste. Add chickpeas ,frozen peas, and corn and continue to simmer for another minute, just until everything is heated through. Turn off the heat, and add lemon juice.
  5. To serve, fill a bowl with soup, drizzle with balsamic reduction, reserved coconut milk, and chili oil to taste. Sprinkle on fresh cilantro, green onion, and toasted sesame seeds.