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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I make this soup in the winter and bring to work for lunch. It's healthy and delicious Ingredients:
1 butternut squash |
1 tablespoon olive oil |
1 onion |
2 -3 celery ribs |
900 ml chicken stock (about 2 cups) |
1 teaspoon prepared bottled garlic (or one clove) |
1 teaspoon bottled gingerroot (or fresh grated) |
1 1/2 cups chickpeas (i used canned) |
1 teaspoon cumin |
salt and pepper |
Directions:
1. Cut squash in half and place on cookie sheet. Drizzle with Olive Oil and roast in oven for 1 hour at 450 degrees.
2. Saute onion and celery until transparent.
3. Add garlic and ginger.
4. When squash is cooked, scoop out and add to onion and celery mixture.
5. Add chicken stock and chick peas. Stir.
6. Using an electric hand mixer, blend soup to desired consistency. You can also use your blender.
7. Add cumin and salt and pepper.
8. Enjoy!
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