Chickpea 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.

CHICKPEA-BUTTERNUT SQUASH SOUP

Steps:

• Coat a nonstick Dutch oven with cooking spray. Add onion and sauté; until onions are tender, about 3 to 5 minutes. Stir in chickpeas, squash, tomatoes, broth, cumin, salt and pepper; bring to a boil. (Note: Winter squash is easier to peel if partially cooked. Puncture the skin in several places with a knife and then microwave on high for 2 minutes.)
• Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
• Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.

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.