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Spiced Butternut Squash and Chickpeas Soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel the carrots and butternut squash, then cut them into 3cm chunks.
  2. Peel and finely chop the onion and garlic.
  3. 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.
  4. 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.
  5. 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.
  6. Process with a hand-held blender until you get a smooth, velvety soup.
  7. 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.
  8. Serve with some chopped mint or coriander leaves scattered on top.