Name: Spiced Butternut Squash and Chickpeas Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp olive oil; 1 onion, chopped; 1 garlic clove; 2 medium carrots; 1 kg butternut squash; 2 Tbsp tomato paste; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp turmeric; ¼ tsp cinnamon powder; 1 pinch cayenne pepper; 1 litre vegetable stock; 1 can chickpeas, drained; 1 handful of coriander leaves; Freshly ground pepper, to taste; To serve: chopped coriander or mint leaves

Spiced Butternut Squash and Chickpeas Soup

23 Oct 2017

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Spiced Butternut Squash and Chickpeas Soup

Background

When the cold sets in, I find nothing more comforting than a nice mug or bowl of hearty soup. This Middle-Eastern style spiced butternut Squash and chickpea soup is warming, tasty and very healthy - perfect for those chilly evenings! It’s also ideal for the winter festivities and parties. Serve with some wholesome rolls.

Ingredients

1 Tbsp olive oil
1 onion, chopped
1 garlic clove
2 medium carrots
1 kg butternut squash
2 Tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
¼ tsp cinnamon powder
1 pinch cayenne pepper
1 litre vegetable stock
1 can chickpeas, drained
1 handful of coriander leaves
Freshly ground pepper, to taste
To serve: chopped coriander or mint leaves

Instructions

Peel the carrots and butternut squash, then cut them into 3cm chunks.
Peel and finely chop the onion and garlic.
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook over low heat for 8 minutes, stirring occasionally. Add the carrot and cook for another 5 minutes.
Add the squash, tomato paste and spices. Stir for a minute or so to coat the vegetables well. Add the stock and bring to the boil.
Reduce the heat and simmer (covered) for 15 minutes. Add half the chickpeas and simmer for 5 more minutes. Turn off the heat and add the coriander leaves.
Process with a hand-held blender until you get a smooth, velvety soup.
Stir in the remaining chickpeas and the lemon juice. Season with freshly ground pepper to your liking. Heat it up again until it starts simmering.
Serve with some chopped mint or coriander leaves scattered on top.