Spicy Chickpea And Butternut Squash Soup Recipes

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SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP



Spicy Chickpea and Butternut Squash Soup image

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

3 tablespoons olive oil
1 large yellow onion, peeled and diced
4 carrots, peeled and sliced
1/2 cup celery, diced
4 garlic cloves, minced
1 lb butternut squash, peeled and diced into chunks
2 cups diced tomatoes, canned
2 cups canned chick-peas, rinsed and drained
12 cups vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup lime juice, freshly squeezed
1 tablespoon ground ginger
1 tablespoon ground coriander
1 cup flaked coconut
1/2 cup brown sugar, packed
1 (14 ounce) can coconut milk
1 teaspoon scotch bonnet pepper, minced
1/2 bunch fresh cilantro, chopped
salt, to taste
ground pepper, to taste

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



New England Soup Factory's Spicy Chickpea and Butternut Soup image

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

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

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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