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Adapted from "How Sweet Eats"
Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.
Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls at a time until it’s melted. Stir in the coconut milk. Cook for another few minutes to warm the soup. To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.
Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if they are canned. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 15 to 20 minutes until crispy.
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