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Butternut Squash Soup with Chickpeas Recipe

Butternut Squash Soup with Chickpeas Recipe


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Butternut Squash Soup with Chickpeas

A hearty vegetable-based soup, with a kick of spice, that is both vegetarian-friendly and gluten-free. You can serve the soup on its own, or over some steamed brown rice, for a heartier meal.

Click here to see the full Tu B’Shevat menu.

Ingredients

  • 1½ cups dry chickpeas, soaked overnight or 3 cups canned chickpeas, drained and rinsed
  • One 2-pound butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • Pinch of cayenne
  • Salt and black pepper, to taste
  • 3 cups fresh spinach leaves, rinsed clean
  • 3 cups brown rice, steamed, optional

Directions

Drain and rinse the chickpeas (also known as garbanzo beans). The chickpeas have thin outer skins that will shed during cooking. If you would like to avoid this, prep the chickpeas by gently squeezing them one by one to remove the skins. Discard the skins and reserve the chickpeas.

Rinse, dry, and seed your butternut squash. Cut it into 1½-inch cubes, leaving the skin intact (do not peel). Leaving the skin on the squash will keep the pieces from dissolving during the cooking process.

Warm the olive oil in a large soup pot over medium heat. Sauté the onion for a few minutes until it begins to caramelize. Add the chickpeas, butternut squash pieces, and spices to the pot. Fill the pot with water until all ingredients are completely covered. Bring to a boil, and then reduce heat to low. Cover the pot, vented slightly, and slowly simmer the soup. After 1 hour, add salt and pepper to taste. At 1½ hours, add the spinach leaves to the pot and stir; simmer for 5 more minutes until the spinach wilts. Taste the broth again; add more salt and pepper, if desired. Serve hot. You can also ladle the soup over steamed brown rice for a more filling entrée.


Spiced Butternut Squash and Chickpea Soup

Thickened with chickpeas and packed with flavours reminiscent of Indian cuisine, this recipe for Spiced Butternut Squash and Chickpea Soup will do its best to kick start your metabolism and help your body claw back some of those precious nutrients lost to the festive season. I don’t know about you, but all that has seemed to pass my lips over the past two weeks has been chocolate (primarily) and meat. As someone who is usually relatively healthy this now has me craving vegetables of any sort and there can be no finer way to achieve that than with this warming soup.

Though potato is the ingredient one might usually use to thicken a soup, its starchy nature can often convey a heavy, almost gloopy nature. While this is sometimes appropriate, this is one case in which it is best to go in entirely the opposite direction. Indeed, a very light soup is often preferable and it seems that this is the case particularly where spices like cumin, coriander and turmeric are involved. Chickpeas achieve this feat admirably and while the attractive little pulses are not as effective as potatoes in thickening a soup, they do keep things light while adding a dash of protein for good measure.

This recipe for Spiced Butternut Squash and Chickpea Soup has a very intense flavour, with plenty of hot chilli. However, if you’d like to tone things down a notch there’s no shame in halving the amount of red chilli and adding a tin of coconut milk. In fact, I’ve often found that coconut milk or even full fat yoghurt works extremely well with ingredients like butternut squash as it is a fruit that rather suits a creamy texture.

Spiced Butternut Squash and Chickpea Soup

Ingredients:

• 2 medium onions, roughly chopped

• 2 carrots, roughly chopped

• ½ a large butternut squash, roughly chopped

• A large knob of fresh ginger, minced

• 4 cloves of garlic, roughly chopped

• 1 litre of vegetable stock

• 1 tin of chickpeas, or equivalent dried

1. First, roast your chunks of butternut squash – skin on – at 180C until golden brown and soft. Meanwhile, fry the onions, carrots, garlic and ginger in the oil for 10 minutes.

2. While the vegetables are cooking gently toast your whole spices before grinding them to a fine powder in a pestle and mortar. Now, add all of the spices and the cooked squash to the saucepan and cook for a further 5 minutes.

3. Top the saucepan up with all of the vegetable stock and simmer gently for 10-15 minutes. At this point tip in the chickpeas and cook for a further 5 minutes before blending until smooth (you can adjust the consistency by adding more/less stock).

4. Season to taste and serve immediately with yoghurt or an extra sprinkling of chilli flakes.

Cost: Vegan soups like this, bulked out with carrots and onion, never cost very much. Indeed, this hearty and warming soup should set you back no more than around £1.80!


Smoked Gruyere Butternut Soup with Spicy Chickpeas.

It’s just BARELY fall and I’m already breaking out the soup and the butternut.

At least I didn’t overdo it before? Like pumpkin in August? Awww no.

Whoa whoa whoa. Wait. Let’s take a minute and talk about the butternut squash soup in my cookbook. It has BOOZE. Like wonderful amaretto. So nutty and delicious. And then it has cinnamon toast croutons! GAHH. It’s a favorite and I believe… it’s going to be demo-ed at a few book signings. If you don’t have the book yet, I think you need it just for boozy butternut soup. Puhlease?

Um another sidebar: don’t these chickpeas look like a bunch of little hearts? I die. HOW CUTE.

Anyhoo – the book is where I got the idea for this gruyere butternut soup!! I love any spin on butternut soup – especially when pureed – because it’s so creamy and soul warming and kind of melts in your mouth if that’s a thing. It’s totally a thing.

And the topping! You know I’m nutty over roasted chickpeas and their crunchiness and filling tendencies. And they have some protein and this soup is made out of a vegetable and well I think that means we can just go ahead and classify it as a health food. Maybe even a salad.

Speaking of salad, the soup is… souper (ew I did that) filling so you can serve it with a little greens salad (and perhaps this dressing that I made a boatload of yesterday) and be good to go. Even the soup itself is enough for a meal. At least for me. Not the dude I live with. But whatev.

If you’re so inclined, you could also do another version of squash, like kabocha or even acorn… or you could totally do sweet potatoes! Switch it up, trash it up, make it your own. The key is the smoked gruyere… with that incredible smokey swiss flavor and the crunchy spiced chickpeas and all that TEXTURE.


How to Make This Recipe:

Start with 4lbs butternut squash which was 2 small-ish butternut squash for me. Butternut squash is my favorite fall squash varietal. It’s hint of natural sweetness and silky smooth texture cannot be beat!

Tuscan Sausage and Vegetable Stew

Butternut squash is notoriously hard though, so in order to make them easier to work with, pierce the bulb end two or three times with a sharp knife then microwave for 1-1/2 minutes. Next, use the knife to cut the squash in half lengthwise, then scoop the seeds out with a spoon.

Place the squash halves cut side up on a nonstick sprayed baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 45-60 minutes at 400 degrees or until a knife inserted into the thickest part of the squash goes in easily. NO PEELING REQUIRED!!

Tip: If the squash starts to burn before it’s tender, simply lay a piece of foil on top of it in the oven.

Before popping the squash into the oven, drain then rinse 1 can chickpeas (also called garbanzo beans.)

Rub the beans very dry in a kitchen towel then pour onto a baking sheet and toss with 1-1/4 teaspoons smoked paprika and 2 teaspoons extra virgin olive oil. Pop them into the oven with the squash then roast for 25-30 minutes or until crunchy, shaking the pan every 10 minutes to prevent burning. The chickpeas will continue to crisp as they cool, FYI.

Meanwhile, get the soup base started by crisping 6 slices bacon in a large Dutch oven or soup pot over medium heat. Remove to a paper towel-lined plate to drain then remove all but 2 Tablespoons bacon grease from the pot.

While the bacon’s crisping, prep 2 large or 3 small leeks. I. Love. Leeks! They have a mild onion flavor and are so, so yummy.

You’ll just need the white and light green parts of the leeks, so trim, slice in half, and then thinly slice.

Add the leeks to the bacon grease, season with salt and pepper, then saute until golden brown and tender, 7-10 minutes. Add 2 minced garlic cloves then saute for 1 more minute.

Transfer the leeks to a blender along with 1 Tablespoon maple syrup and 1/4 teaspoon smoked paprika. Squash are like people – each one is completely different. Point being, butternut squash is a sweeter squash, but the sweetness level is different for each squash. That’s why I recommend only using 1 Tablespoon maple syrup to start out with, then adding more at the end if you want a sweeter kick to your soup.

And, although I’m only adding 1/4 teaspoon smoked paprika, you can totally taste it and the hint of smoke is fantastic!

At this point, the butternut squash should be close to being done. Seriously just love that color!

Once the squash is cool enough to handle, scoop the flesh from the skin then add it to the blender along with 2 cups chicken broth (may need to do this in 2 batches,) and then blend until very, very smooth.

Pour the soup back into the soup pot, add an additional 1 cup chicken broth, and then cook on low for 10 minutes. Taste and adjust salt, pepper, and/or maple syrup, then ladle into bowls and serve with the crisped bacon and crunchy smoky-roasted chickpeas. Fall soup perfection!


Butternut squash soup recipe to make this summer meal more joyful and yummy!

The Butternut squash soup recipe is one of the most amazing things that sooths the lazy pangs of summer! You can enjoy the soulfulness of squash with the butternut squash soup recipe on your monotonous Sunday mornings. You get to simmer the vibrant veggies on a stove on a lazy summer afternoon is the most blissful thing. The aromatic smell of herbs and ingredients will completely spread around your home, and it brightens your mood in just a fraction of seconds. This soulful butternut squash soup recipe can be the best relaxant after a tiring day at work. To explore its full recipe here!

What is a butternut squash soup recipe?

Butternut squash soup is a simple and tasty amalgamation of butternut squash, garlic, onions, nutmeg, maple syrup, salt, ginger, vegetable broth, and pepper. This soup is extremely rich and creamy as it’s full of toothsome aromatic ingredients. This ultra-rich creamy soup is a must try if you are in love with gourmet taste butternut squash and its vibrancy. This soulful soup is completely gluten-free, paleo-friendly, and can be cooked wholly vegetarian.

How do you make butternut squash soup from scratch?

Yes, even if you don’t know anything about butternut squash, you can easily try this recipe, and it can be prepared within few minutes. All you need for this tasty soup is just an army of aromatic ingredients that will bring out the most wonderful scent of this recipe. The simple recipe of butternut squash starts with whole ingredients such as garlic, squash, apples, onion that are finely chopped and then later on roasted inside the oven! Sounds simple, right? Yes, it is really easy!

What makes this butternut squash soup healthy?

This classic butternut squash soup recipe will wonderfully brighten up lazy falls and chilling winters with its out-of-the-world yumminess. You can serve this soulful soup with many recipes, and it makes a complete meal. This soup can also be served on a classic Thanksgiving Day celebration. The simple yet very tasty butternut squash soup recipe is an ideal option when you want to prepare something ahead of time.

Add on more veggies – Many butternut squash soup recipes are studded with tons of rich cream, so you can drizzle up more vegetables into your soup to make it much healthy. A broth with veggies is a great tasty combo.

You can customize it very easily – You can adjust the recipe by your choice, simply decrease the amount of salt and cream, and your recipe would be low carb.

Bulk-up your soup with veggies –You can very straightly bulk up your soup by adding many healthy vegetables.

How do you pick a best butternut squash?

Always look up for butternut squash with vibrant color and even texture when you are at the supermarket to buy the squash. Your squash should be wholly free from scratches, cuts, and uneven texture. Butternut squash sizes and texture varies many times, but you should always pick the one with a heavyweight. Your squash should be free from dark spots.

What are the best side dishes for butternut squash soup?

Butternut squash soup recipe can be paired with many dishes and dessert. It’s the most wonderful thing about this recipe. You can serve this dish as a main course or a starter. You might have been wondering what to pair with a butternut squash soup recipe, but don’t worry, as we have an array of options to pair with a butternut squash soup recipe. Rooted veggies like beets and potatoes taste great with butternut squash soup recipe if we consider the vegetables. The army of vibrant green leafy vegetables is another great option to serve with your soup recipe try veggies such as spinach and kale. If you want to add on some meat, you can simply go for turkey or beef recipes. Butternut squash soup recipe can also be served on Thanksgiving Day, and it makes a great part of any celebration. Some people even prefer pork or chicken to pair with it. This soup would also go very well with rolls and bread.

How to cut butternut squash?

Simple and first thing you have to do is to wash and peel the butternut squash properly. Chop off its neck just after properly peeling the butternut squash. Take out the roundish slice and keep all the slices long-way. You might find that squash has seeds in it at that, simply eradicate all the seeds. You can use the top half part of squash as it is as this part doesn’t contain any seeds.

Why is this butternut squash soup made without milk?

butternut squash soup made without milk

Many butternut squash soup recipes are milk-free because it also tastes good without milk. You will become a fan of milk free butternut squash soup version once you try it. The vibrancy of vegetables and richness of the squash makes a great combo that doesn’t need any milk! So try this milk-free version that I have shared!

Is butternut squash soup healthy for you?

Yes, it is healthy! Butternut squash soup is one of the healthiest recipes for you, and you should try it! Butternut squash soup is full of essential nutrients and vitamins as it is loaded with many health-packed vegetables.

Is butternut soup good for weight loss?

Butternut squash soup is a great supportive aid for effortless weight loss. However, your recipe should be low carb. Many cream-free recipes are perfect and low carb, so it makes the great option for a health freak diet.

How do you make butternut squash soup more tasty?

Butternut squash soup can be made more toothsome by the addition of some extra toppings and herbs. Your add-ins and toppings ingredients will increase its flavor. The addition of bacon crumbles and some garnishes will really bring out the most delicious flavor. Sour cream is another lovely option that can be used to garnish this soulful soup. A small scoop of sour cream will make your soup richer and creamier. Another great option to consider is bacon and chives. Simply drizzle up these on your soup, and they will make an alluring garnish.


Preparation

Step 1

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces discard skin (it will come off easily as you tear).

Step 2

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl season with salt and pepper.

Step 3

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Step 4

Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

Step 5

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

How would you rate One-Skillet Roasted Butternut Squash with Spiced Chickpeas?

I prefer Middle Eastern spices like harissa, cumin, garlic, etc. to curry spices. I made a version fo this with sweet potatoes in place of squash and modeled it after Melissa Clark's Harissa chicken. Yogurt sauce spiced with sumac, lemon and garlic and plenty of mint and parsley. Garbanzoess spiced with harissa, etc. Much preferred to the original version which I also made.

This was absolutely delicious! My whole family, including kids age 2 - 13, also enjoyed it! We will definitely make this again. Also, this is the only way to roast a squash!

Very impressed with this recipe. As someone trying to incorporate more vegetarian dishes into my routine for my plant-preferring partner, this was unexpectedly awesome. The squash carmelized so well and the garlic yogurt and radishes were added a great, bright flavor to it. Will definitely be making again, and would work as a side dish or entree.

I want to say that this is still really good if you have to make omissions/changes. I made this without yogurt (Covid-19 lol) and radishes, but retained most everything else about the recipe and still found it satisfying. I think as long as you have olive oil, salt, pepper, lemon, garlic, onion and an extra spice on top, you still get something really nice to flavour the chikpea + squash. I can see this recipe idea becoming a staple simply because of how easy it all was to put together. I really enjoyed this even without yogurt, although I look forward to trying it with yogurt.

I make this recipe almost every month (if not twice). Its super easy, and so tasty. I do add a bit of honey to the yogurt mix and I tend to eyeball the lemon juice.

I am nine. My mom wanted a vegetarian dinner so we made this. It turned out great and since I don't like squash, we used sweet potatoes. The sweet potatoes were a good substitute for squash. We also didn't have pomegranate seeds, but the radishes were a nice, crunchy touch. We would make the dish again.

This was actually quite good, I was surprised. I used a microwave steamable bag of butternut squash, steamed for 4 minutes in the microwave and then caramelized in the pan per the directions. Saves time. I also omitted the radishes because I hate them.

This was delicious ! And so simple. I would make it again, with more of the yogurt (because i added a fair amount of chili powder with the curry powder). The four servings is for four very hungry people : we finished it all because it's delicious but struggled to do so. to the other person who left a review : maybe the squash baked a little too long ?

I will try this again but it didn't quite work out the first time - I used acorn squash because it's what I had from a CSA box and everything kind of turned into a paste. But a delicious paste? The chickpeas, onion, garlic, herbs, and squash make a great purée soup if this happens to you!


A Bevy of Butternut Squash Soups to Keep You Cozy Through the Fall

Butternut squash soup is one of those signature dishes that reminds everyone of fall. Almost too good to be true, it’s incredibly simple and requires little more than some patience and a large butternut squash that tastes even better if you roast it in the oven before pureeing.

Lighter than chili but more robust than chicken noodle, it can go casual or elegant, and always tastes comforting and delicious, whether you tote it to work in a thermos, have it for a weeknight dinner, or serve it as a fancy first course.

Seriously, it’s never not good. So check out these recipes for butternut squash soup that make the best of fall flavors (the color is pretty spectacular too).

Roasted Butternut Squash Soup

Chowhound’s basic recipe for butternut squash soup is delicately flavored with fresh sage, a little heavy cream, and topped with some toasted pumpkin seeds for a pleasing crunch. Get our Roasted Butternut Squash Soup recipe.

Slow Cooker Butternut Squash and Red Pepper Soup

This earthy-sweet vegan soup is underscored with cumin and maple syrup and adds red bell pepper for more flavor and a color boost. Don’t skip the crunchy chickpeas on top. Get our Slow Cooker Butternut Squash and Red Pepper Soup recipe.


Cozy vegan Moroccan stew simmered with spices, tender butternut squash and protein-packed chickpeas & lentils. This incredible, healthy Moroccan stew recipe makes a wonderful plant based dinner the whole family will love. Serve with naan for the perfect meal!

Here’s an official big welcome to chilly season and that Chicago-style Beyonce wind.

Of course I’m one of those people who lives in a cold Midwestern city but hates being cold. Once it hits 60 degrees F, I throw on fuzzy socks, whip up a cozy stew and always have something baking in the oven (to warm the house and make it smell like heaven 24/7).

When the cold breeze hits, that means it’s soup season people, and this stew is definitely one of my all time favorite recipes to make during the cooler months. It’s cozy, full of nourishing moroccan-inspired spices and just so happens to be plant-based.

Originally I was inspired to create this recipe because of my travels where I experienced the most delicious, fresh flavors — and this recipe is exactly that. Seasonal, easy and absolutely delicious. I even used some of my favorite ingredients: lentils, butternut squash, garlic, cumin, turmeric, cinnamon and cayenne.


Butternut Squash Soup Recipe

It’s allergy season! Ease that sore throat with this deliciously simple soup that allows the sweet, mellow flavor of the butternut squash to shine. City Feed carries gorgeous local butternut squash from Plainville Farm just a few hours away in Hadley, MA, and this soup showcases it perfectly! It’s also easily adjustable for all sorts of flavor combinations: add ginger and cayenne for a spicy kick, or use ginger, garlic, and curry powder, and substitute lime for lemon for a curry-inspired soup. Adding rosemary, sage, and garlic would make for a tasty herbed squash soup, perfect with crusty bread and a simple salad.

Ingredients:

Preheat oven to 425 Fahrenheit. Cut the ends off the squash, then slice in half long-ways. Remove seeds with a spoon. Oil the cut side of the squash, then place on a roasting pan flesh side down. Roast for 45 minutes, or until fork tender. When cool to the touch, remove the skin and mash the squash until smooth.

Roughly chop the shallot and sauté in oil in a medium sized pot until lightly browned. Add squash, broth, and pepper as desired. Stir until homogenous and simmer for 15 minutes. Remove from heat, salt to taste, and add lemon juice. Blend until smooth. Garnish with pumpkin seeds and crème fraiche, and serve with a hearty bread (pictured is a homemade honey oat sourdough!)

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!

Directions

Scrub squash and cut off stem end. Slice in half lengthwise and remove seeds and strands. Peel, cube and set aside.

In a large soup pot with cover, heat the oil and saute the onion over medium heat, stirring occasionally, until translucent.

Add the squash cubes, chickpeas, cinnamon, hot red pepper flakes and salt and pepper. Add just enough water to cover the squash and bring to a boil. Cover and cook over medium-low for 30 to 40 minutes, until squash is fork-tender.

Remove from heat and puree in batches in a food processor or food mill. Return to pot and cook 5 more minutes, or reheat gently just before serving.

Divide among bowls and garnish each with a small dollop (about a teaspoon) of sour cream or yogurt, then garnish each with a teaspoon of cilantro.

Recipe Source: "Saffron Shores: Jewish Cooking of the Southern Mediterranean," by Joyce Goldstein (Raincoast Books, $52.50, out of print).


Watch the video: Butternut and Chickpea Soup - Woolworths


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