Spiced roasted butternut squash and chickpea soup
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes

Background
Over the cold months nothing feels better than a warming, hearty soup that strengthens our immune system. This vegan, Indian-style spiced roasted butternut squash and chickpea soup ticks all the boxes, itβs super healthy and filling at the same. Serve it with brown rice or flat bread.
Ingredients
- 1 small butternut squash
- 2 Tbsp coconut oil
- 1 red onion
- 4 cloves of garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ teaspoon turmeric
- 1 red chilli
- Salt & pepper
- 1 can chickpeas, drained
- 500 ml vegetable stock
- 1 handful of coriander leaves
- Freshly ground pepper, to taste
- 1 handful coriander leaves
- fresh lime juice to serve
Instructions
- Preheat the oven to 180°C.
- Cut the squash into chunks (with the skin), remove the seeds and furry bits.
- Cut the chilli in half (horizontally), cut the onion into 4 wedges (keep the skin on).
- Scatter all veggies in a baking tray.
- Mix the oil with the spices, then brush everything with the dressing. Pour over any remaining dressing, then season with salt and pepper.
- Bake for 30 minutes or until the vegetables are tender. Take the tray out of the oven and let it cool.
- When the veggies have cooled, remove and discard the skin of the squash, onion and garlic.
- Put all the flesh into a pan and add the stock, then bring to the boil. Add half of the chickpeas and coriander leaves and using a stick blender, blitz until you get a creamy soup. Add the remaining chickpeas and bring to a simmer.
- Serve with some chopped coriander leaves and freshly squeezed lime juice.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Roast - Seasonal - Soup - Supper
- Cuisines: - Indian
- Occasions: - Bonfire Night - Halloween - Sports Food
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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