Spicy Butternut Squash and Chickpea Soup
A nice hearty soup for a cold winter's evening. I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat. Also does nicely with chopped roast gammon added for non-vegetarian winter fare.
A nice hearty soup for a cold winter's evening. I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat. Also does nicely with chopped roast gammon added for non-vegetarian winter fare.
- Carbohydrate 61.534483214454 g
- Cholesterol 0 mg
- Fat 0.845984162348064 g
- Fiber 10.8058224879837 g
- Protein 5.62356094506737 g
- Saturated Fat 0.141263690897955 g
- Serving Size 1 1 Serving (698g)
- Sodium 728.787991519834 mg
- Sugar 50.7286607264703 g
- Trans Fat 0.221421307029115 g
- Calories 241 calories
Step-by-step
- Peel and chop squash and onion.
- Crush Garlic Cloves
- De-seed and finely chop chilli
- Fry the onion for 3-4 mins at a high temp 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 spicey mix. Add 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.
Unlisted Variables
The ingredient measurements alone ignore the high moisture content of canned tomatoes, which can water down the spiced base if not reduced properly. Whole squash sizes vary drastically, meaning a single medium vegetable might yield significantly more pulp than the pot can comfortably hold. Dice the squash into uniform one-inch cubes to guarantee even heat penetration during the covered steam phase.Dietary Modifications
Vegan compliance requires verifying that the vegetable stock lacks hidden milk solids or animal-derived clarifying agents. Substituting smoked bacon with a quarter teaspoon of smoked paprika delivers the intended depth without breaking plant-based rules. Canned chickpeas introduce substantial sodium, so rinsing them thoroughly under cold running water for thirty seconds controls the final salt balance.Execution and Timing
Stirring ground cumin, cinnamon, garlic, and chili for exactly fifteen seconds prevents the volatile oils from burning against a dry pan surface. Blending only half the chickpeas initially creates a contrasting texture once the reserved whole legumes are folded back into the purée. Letting the finished mixture rest off the heat for ten minutes allows the starches to settle before serving.
