Best Spicy Chickpea And Butternut Squash Soup Recipes
BUTTERNUT SQUASH AND CHICKPEA SOUP
This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking!
Provided by Katia
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
- Add turmeric, chili flakes and garlic and stir for about 1 minute.
- Add the rest of the ingredients, a pinch of salt and bring to the boil.
- Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- When the butternut squash is soft, remove the pot from the heat.
- Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.
- Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.
Nutrition Facts : Carbohydrate 46 g, Protein 13 g, Fat 12 g, SaturatedFat 1 g, Sodium 928 mg, Fiber 12 g, Sugar 2 g, Calories 326 kcal, ServingSize 1 serving
SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP
This recipe was borrowed from a popular cookbook. Once batch will last 2 people all week and it's great for cold weather. Enjoy!
Provided by Lateshow9
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Heat a stockpot over medium high heat.
- Add olive oil, onion, carrots, celery, and garlic.
- Saute for 10 minutes.
- Add butternut squash and saute an additional 5 minutes.
- Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
- Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
- Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.
Nutrition Facts : Calories 324.3, Fat 11.8, SaturatedFat 7.8, Sodium 956.2, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 5.4
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.
Provided by UKSAHM
Categories Soups, Stews and Chili
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 241 calories, Fat 0.845984162348064 g, Carbohydrate 61.534483214454 g, Cholesterol 0 mg, Fiber 10.8058224879837 g, Protein 5.62356094506737 g, SaturatedFat 0.141263690897955 g, ServingSize 1 1 Serving (698g), Sodium 728.787991519834 mg, Sugar 50.7286607264703 g, TransFat 0.221421307029115 g
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
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