Well, this stovetop butternut squash soup goes from stove to table in under 45 minutes. We altered the recipe here to make it a lower-carb soup, because we made it with full-fat coconut milk .

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.