Creamy Butternut Squash Soup (From Scratch) + Crunchy Chickpeas

Hey Everyone :)
It's been rainy/ cloudy these past couple of days down south here in Houston so I made a creamy butternut squash soup with added crunchy chickpeas just for an extra bite!
I made my own butternut squash puree but you can obviously buy canned puree and use that instead of doing the extra steps.

Ingredients for Soup:
-1 Medium Sized Butternut Squash
-1 Medium Sized Onion
-Onion Powder
-Salt
-Basil (Fresh or Dry)
-Pepper
-Water

Directions:

• Cut your squash in half and remove seeds. Then season with whatever you like, I used an eyeball amount of all the spices listed above. Then I put the halves in the oven at 425 for about 1 hour or until soft. Let cool then scooped out the contents into a blender/ food processor. You may need to blend in batches so just divided everything among the batches you have to blend.
• Along with the cooked squash I also added chunks of raw onion. I used just about a whole medium onion, small amounts of salt, onion powder, basil, pepper mainly tasting as I blended and adjusting as I go. You will need water to get everything blended and smooth but add small amounts until you get to your desired consistency.
• If blending in batches just add your perfectly blended portions to a pot and once you have added it all put on a low heat and give it a bit of a stir. If it is still a bit too thick, add more water or mushroom broth.
• Once heated as desired adjust your seasonings if you need and serve with crunchy chickpeas on top with fresh cut parsley or cilantro!
  
  Crunchy Chickpeas Ingredients:
  -Cooked Chickpeas
  -Avocado Oil
  -Salt
  -Pepper
  -Paprika

Directions:

• Preheat your oven to 400 degrees. Place your cooked chickpeas in a mixing bowl then add a small amount of avocado oil along with the desired amount of the spices above and toss together.
• Then place on a baking sheet, with or without parchment paper and put in the oven. The amount of time you need will depend on how crunchy you would want them to be. I used 5 minute time intervals, checking by tasting and ended up leaving them for about 20-25 min.
  taa daaahh Much love everyone :)