Cooked - Butternut Squash & Chickpea Soup

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Butternut Squash & Chickpea Soup

4.0

1 medium butternut squash, peeled and cubed

800g (28 oz) chickpeas, precooked

1 whole head of garlic, cloves peeled

1 onion, diced

2 tbsp olive oil

1 tbsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

4 cups vegetable broth

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro for garnish

Heat oil in a large pot over medium heat. Add mustard seeds and cook for about 30 seconds.
Add cumin seeds and diced onion and sauté until translucent.
Add garlic cloves and turmeric and cook until fragrant.
Add butternut squash and chickpeas and stir to coat with spices.
Pour in vegetable broth, bring to boil, then simmer for 20-25 mins until squash is tender.
Add coconut milk and blend until smooth (leave some chickpeas whole if desired).
Season with salt and pepper and serve hot, garnished with fresh cilantro, extra chickpeas, and a drizzle of coconut milk.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 35 weeks ago

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