Butternut Squash and Chickpea Soup
This recipe is completely unprocessed, seasonal, vegan, and super simple to make. It’s perfect for a chilly autumn afternoon; the soup will fill your house with a warm and spicy aroma.
Servings: 8 servings
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 1 1/2 lbs cubed and peeled butternut squash
- 3 1/2 cups cooked chickpeas or two 15 oz. cans additive free chickpeas, drained and rinsed
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Pinch of cayenne
- Salt
- 3 cups fresh spinach leaves
Instructions
- In a large pot, heat up olive oil over medium. Add the onion and sauté for about 10 minutes till softened.
- Add the butternut squash and cooked chickpeas to the pot. Cover with 2 quarts (8 cups) of hot water. Bring to a boil, then reduce to a simmer.
- Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt. Cover the pot, lid slightly vented.
- Let the soup cook for 20-25 minutes till the squash is tender.
- Take the lid off and stir in the fresh spinach leaves.
- Continue to let the soup simmer for 1-2 minutes till softened and wilted.
- Remove from heat. Season with additional salt to taste, if desired.
- Serve hot. May be served over steamed brown rice for a more filling entrée.
Notes
Kosher Key: Pareve
Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Sodium: 18mg | Potassium: 602mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10115IU | Vitamin C: 23.3mg | Calcium: 94mg | Iron: 3.2mg