Spiced roasted butternut squash and chickpea soup
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, it’s super healthy and filling at the same. Serve it with brown rice or flat bread.
Ingredients
Method
- 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.