Roasted squash and chickpea soup
Squash is one of our staples during harvest and winter – I love roasting it and serve some of it as a side dish, then use the leftover for soups, stews and salads. I made this roasted squash and chickpea soup with pre-baked veggies, so the cooking time was only 10-15 minutes. Best served with wholesome crispy bread orcheesy scones.
Ingredients
Method
- Preheat the oven to 180C degrees.
- Cut the squash into wedges (remove these seeds) and put them in a large tray. Add the onion and garlic (no need to peel them).
- Cut the carrot into 4 long pieces. Put these between the squash wedges. Scatter the thyme leaves on top, season with salt and pepper, then drizzle with some olive oil.
- Bake in the oven for about 30-40 minutes until the vegetables are tender. Let them cool in the tray. Chill if you want to make the soup another day.
- When the veggies are cool, remove the skin of the squash, garlic and onion and roughly chop them. Put them in a in a saucepan together with the carrot pieces and any cooking jus from the pan.
- Add the drained chickpeas and the stock, then bring to the boil. Simmer for 10 minutes, then add the coriander leaves and turn off the heat. Using a stick blender, pulse the mixture until you get a smooth, silky soup.
- Serve warm with a dash of lemon juice or cider vinegar and chilli flakes/ground pepper, if you like.