Chunky Squash Chickpea Soup Recipe 435

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BUTTERNUT SQUASH AND CHICKPEA SOUP



Butternut squash and chickpea soup image

This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking!

Provided by Katia

Categories     Soup

Time 30m

Number Of Ingredients 15

1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
1 medium-sized onion, diced
2 garlic cloves, chopped
1 ground turmeric (optional)*
2 cans (15oz-450grams each) chickpeas, rinsed and drained
2 cups (250 grams) squash, cubed
1 (150 grams) medium-sized potato, cubed
3 cups (720 ml) vegetable broth*
1 sprig fresh rosemary (or 1/4 tsp of dried rosemary)
½ tsp salt, or according to your taste
freshly ground black pepper
1 handful fresh parsley leaves, chopped
1 small garlic clove, pressed or grated
1 Tbsp extra virgin olive oil
¼ tsp chili flakes

Steps:

  • In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
  • Add turmeric, chili flakes and garlic and stir for about 1 minute.
  • Add the rest of the ingredients, a pinch of salt and bring to the boil.
  • Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
  • When the butternut squash is soft, remove the pot from the heat.
  • Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.
  • Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.

Nutrition Facts : Carbohydrate 46 g, Protein 13 g, Fat 12 g, SaturatedFat 1 g, Sodium 928 mg, Fiber 12 g, Sugar 2 g, Calories 326 kcal, ServingSize 1 serving

CHUNKY SQUASH & CHICKPEA SOUP RECIPE - (4.3/5)



Chunky Squash & Chickpea Soup Recipe - (4.3/5) image

Provided by winefoot

Number Of Ingredients 20

1 butternut squash, peeled and diced, reserving the seeds
1 tablespoon cumin seeds
1 dried red chilli, crumbled
Olive oil
2 sticks celery, trimmed and finely chopped
3 cloves garlic, peeled and finely chopped
A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
2 small red onions, peeled and finely chopped, divided
6 1/4 cups organic chicken or vegetable stock
2 (14-ounce) cans chickpeas, drained
Sea salt
Freshly ground black pepper
Zest of 2 lemons
A few sprigs fresh mint, leaves picked and chopped
Harissa paste
1/2 tablespoon fennel seeds, toasted
1/2 tablespoon sesame seeds, toasted
1/2 tablespoon poppy seeds, toasted
1/2 cup almond flakes, toasted
Extra virgin olive oil

Steps:

  • Preheat oven to 400°F. Place squash, cumin and crumbled chilli on a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast 45 minutes until the squash is cooked through. Heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion. Cover and cook gently until softened. Drop in the roasted squash and let it sweat for a few minutes, then pour in the stock. Bring to a boil, turn down the heat and simmer 15 minutes. Add chickpeas and simmer 15 minutes more. Season soup well and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it's really fine, then mix into the zesty mixture. To serve, spoon half a teaspoon of harissa paste into each bowl. Divide the zesty herb mixture among the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted fennel seeds, sesame seeds, poppy seeds and almond flakes and finish with a drizzle of extra virgin olive oil.

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