My love of chickpeas has been well established. Today I will focus on another culinary love: Butternut squash. Truth be told, I love all types of squash, including acorn, pumpkin, buttercup, delicata, kobacha, and spaghetti. I think you get the picture. While I love the traditional smooth butternut squash soup, I do like to add additional fibre and protein to soups whenever I can, hence the variation below. As always, measurements are approximate, since I eyeball everything. The vegetables and chickpeas I used are organic. On another note: I must take better pictures.
- 4 cups of peeled, uncooked, and diced butternut squash. You can roast the squash for a different flavour, but for this soup, I find that uncooked squash tastes better.
- I large onion, diced
- 3-4 cloves of garlic, diced
- 2 cups cooked chickpeas
- 4-5 vine-ripened tomatoes. You can use tinned tomatoes, but I prefer to use fresh, if possible.
- Tomato paste, if necessary. I use the type that comes in a tube (Italian style).
- Salt to taste
- Sautee diced onions in olive oil.
- When onions are translucent, add the diced garlic and cook for 1-2 minutes
- Add squash, tomatoes, and chickpeas.
- Add enough water to cover the vegetables. Don’t add too much water, as you want a thicker consistency. You can always add more water later.
- Salt and season to taste.
- Simmer for about 45 minutes. If the soup needs a little more tomato flavour, add some tomato paste to taste (approximately 1 tablespoon).
- I used an immersion blender to partially blend the soup. You want to retain some whole chickpeas, so don’t overdo it.
- This soup definitely tastes better the next day as the flavours settle.