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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the squash into chunks (with the skin), remove the seeds and furry bits.
  3. Cut the chilli in half (horizontally), cut the onion into 4 wedges (keep the skin on).
  4. Scatter all veggies in a baking tray.
  5. Mix the oil with the spices, then brush everything with the dressing. Pour over any remaining dressing, then season with salt and pepper.
  6. Bake for 30 minutes or until the vegetables are tender. Take the tray out of the oven and let it cool.
  7. When the veggies have cooled, remove and discard the skin of the squash, onion and garlic.
  8. 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.
  9. Serve with some chopped coriander leaves and freshly squeezed lime juice.