Chickpea and Winter Squash Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This soup isn't a puree like with most winter squash soups. I don't have an immersion blender or a regular blender, so I left the veggies chunky (in a small, spoonable dice.) I'm sure it's just a good (maybe better) all blended up. I served this with brown rice on the side because I didn't want the soup to be too thick. Ingredients:
3 -4 cups chopped winter squash (like butternut) |
1 cup chopped carrot |
1 (15 ounce) can chickpeas |
1 1/2 tablespoons minced garlic |
1 teaspoon cumin |
2 tablespoons yellow curry powder (more or less to taste) |
1/2 teaspoon cayenne powder |
2 cups chicken stock or 2 cups vegetable stock |
1 -2 cup water (for desired consistency) |
1 cup frozen spinach (unthawed) |
salt and pepper |
Directions:
1. Begin by sauteing root veggies.
2. When soft (after about five or ten minutes) add garlic, cook about 1 minute.
3. Add chickpeas, drained but unrinsed.
4. Add salt, pepper, cumin, curry, and cayenne powder.
5. Add stock and water.
6. Cook twenty minutes with lid on.
7. Add frozen spinach.
8. Cook another ten minutes until spinach has thawed into soup.
9. Salt and pepper to taste.
10. Serve with rice or pasta.
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