Wednesday, 15 January 2014

Spicy Butternut Squash and Chickpea Soup

This is one of my most favourite winter-warmer soups. Made as is, it is a delicious vegan option.
In our house, we do eat meat so I like to add either bacon or bits of cooked ham. Either way, it's very nice. Add in a slice of crusty bread and perhaps some butter (or an olive oil spread) and you have the perfect meal for a Winter day.

Spicy Butternut Squash and Chickpea Soup

Number of Servings: 6
Butternut Squash

You will need:
1 Butternut Squash, peeled and cubed
2 Teaspoons Cumin
1 Onion, chopped
1 tablespoon olive oil
1 Teaspoon Cinnamon
1 Red Chilli, seeded and finely chopped
2 Garlic Cloves, minced
1 tin Chopped Tomatoes
850 mililiter Vegetable stock (1.5 pints)
1 tin Chickpeas (Garbonzo beans)
salt and pepper to taste

Fry the onion for 3-4 mins in olive oil at a moderately-high temperrature 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 spicy mix. Add about 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. Bring back up to heat and serve.

Non-vegetarian butternut squash soup

You could roughly chop about 250 grams cooked ham and add that to the soup after blending,
Chop 3 - 4 sliced smoked, dry cure back bacon.
Cook this on a low eat with a small amount of olive oil until crispy.
Add the onions and cook down slowly until browned.
Continue to follow the recipe as directed above.

How do you chop up a butternut squash?

This video demonstrates how to cut up a squash a lot better than I can explain it.