A superb soup to enjoy following fall festivities!
Preheat the oven to 425 F.
Toss the squash cubes with 2 tablespoons of olive oil, salt and pepper and arrange on a baking sheet. Roast until soft and easily pierced with a fork, about 45 minutes.
In a separate bowl, toss the chickpeas with the remaining olive oil, curry powder, chili powder, and salt to taste. Arrange on a small baking sheet or oven safe pan and roast, stirring occasionally, until crispy, about 30 minutes.
When the squash is cooked through and softened, purée it in a blender with the vegetable stock, adding a little stock at a time until you reach the desired consistency. Taste for seasoning and keep warm in a pot over low heat.
Serve soup with a spoonful of sour cream and a spoonful of roasted chickpeas. Drizzle with a little spicy olive oil from the chickpeas for added flavor!
*Photo and recipe by @vestal_life