Spicy Butternut Squash and Chickpea Soup
A nice hearty soup for a cold winter's evening.
I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat.
Also does nicely with chopped roast gammon added for non-vegetarian winter fare.
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
weight watchers
soup
main dish
squash
middle eastern
fall
spicy (hot)
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon cinnamon
- 1 onion
- 1 butternut squash
- 2 teaspoons cumin
- 2 garlic
- 1 tin chopped tomatoes
- 1 red chilli
- 1 tin chickpeas
- 850 milliliters vegetable stock (1.5 pints)
- Carbohydrate 61.534483214454 g
- Cholesterol 0 mg
- Fat 0.845984162348064 g
- Fiber 10.8058224879837 g
- Protein 5.62356094506737 g
- Saturated Fat 0.141263690897955 g
- Serving Size 1 1 Serving (698g)
- Sodium 728.787991519834 mg
- Sugar 50.7286607264703 g
- Trans Fat 0.221421307029115 g
- Calories 241 calories
Preparation: Peel and chop squash and onion. Crush Garlic Cloves De-seed and finely chop chilli Instructions: Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking. Add the chilli, garlic and spices, stir and cook for 15 seconds. Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat. Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender. Let it cool a little, blend, and then add the remaining chickpeas.
