Spicy Chickpea And Butternut Squash Soup Recipes

BUTTERNUT SQUASH AND CHICKPEA SOUP

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.

SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP

Steps:

• Heat a stockpot over medium high heat.
• Add olive oil, onion, carrots, celery, and garlic.
• Saute for 10 minutes.
• Add butternut squash and saute an additional 5 minutes.
• Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
• Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
• Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP

Steps:

• Heat olive oil and garlic in a large heavy stockpot.
• Sauté 1-2 minutes.
• Add onions, carrots and celery.
• Sauté 10-15 minutes.
• Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

SPICY BUTTERNUT SQUASH AND CHICKPEA SOUP

Steps:

• Preparation: Peel and chop squash and onion. Crush Garlic Cloves De-seed and finely chop chilli Instructions: Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking. Add the chilli, garlic and spices, stir and cook for 15 seconds. Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat. Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender. Let it cool a little, blend, and then add the remaining chickpeas.

BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP

Steps:

• Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
• Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
• Stir in the spinach and chickpeas, and simmer for 5 more minutes.