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Butternut Squash and Chickpea Soup

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Butternut squash and chickpea soup is the ultimate cozy dish, bursting with flavor and warmth. This creamy, golden-orange soup combines the natural sweetness of butternut squash with hearty chickpeas and aromatic spices, making it the perfect comfort food for chilly days. Easy to prepare in just one pot, this recipe transforms simple ingredients into a delicious meal that can be enjoyed on lazy Sundays or busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced
  • 1 can (15 oz) low-sodium chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  2. Stir in diced butternut squash and chickpeas; cook for 3-4 minutes, allowing flavors to meld.
  3. Pour in vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
  4. Stir in coconut milk and blend the mixture until smooth using an immersion blender. Adjust seasoning with salt, pepper, cumin, or coriander as desired.
  5. Serve warm with crusty bread.

Nutrition

Keywords: - For added depth of flavor, consider roasting the butternut squash before adding it to the soup. - Customize your soup by adding fresh spinach or herbs like cilantro for extra nutrition. - Leftovers can be stored in an airtight container for up to five days or frozen for up to three months.

Find it online: https://masonrecipes.com/cozy-butternut-squash-and-chickpea-soup-recipe/