Spicy Butternut Squash And Chickpea Soup Recipes
SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP
This recipe was borrowed from a popular cookbook. Once batch will last 2 people all week and it's great for cold weather. Enjoy!
Provided by Lateshow9
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 324.3, Fat 11.8, SaturatedFat 7.8, Sodium 956.2, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 5.4
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
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.
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