Spiced Butternut Squash and Chickpea Soup

Spiced Butternut Squash and Chickpea Soup Recipe (4)

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.

Spiced Butternut Squash and Chickpea Soup Recipe (3)

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

Serves 3-4

Ingredients:

• 2 medium onions, roughly chopped

• 2 tbsp oil

• 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 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp ground turmeric

• 2 tsp red chilli flakes

• ½ tsp ground ginger

• 1 litre of vegetable stock

• 1 tin of chickpeas, or equivalent dried

• 1 tsp salt

Method:

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.

Spiced Butternut Squash and Chickpea Soup Recipe (1) Spiced Butternut Squash and Chickpea Soup Recipe (2)

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!

 

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19 comments on “Spiced Butternut Squash and Chickpea Soup

  1. thesinglegourmetandtraveller
    January 3, 2014 at 5:10 pm

    Lovely soup :)

  2. onceuponarecipe
    January 3, 2014 at 5:40 pm

    This is exactly the kind of food I’m craving now that the holidays are over! I love that you’ve included chickpeas!

    • frugalfeeding
      January 5, 2014 at 4:15 pm

      They thicken this sort of soup the perfect amount!

  3. Chica Andaluza
    January 3, 2014 at 10:15 pm

    It souns so good, looks stunning and you just know it’s going to make you feel good!

  4. Francesca
    January 4, 2014 at 8:59 am

    I saw this image in my inbox and was blown away by the COLOR!! Totally beautiful, and looks delicious.

    • frugalfeeding
      January 5, 2014 at 4:15 pm

      Thank you, I was really happy with the way the colour turned out actually.

  5. Claire Sambolino
    January 4, 2014 at 10:01 am

    Every one of your photos makes me want to try your dishes and I particularly love soups. It looks delicious!

    • frugalfeeding
      January 5, 2014 at 4:14 pm

      Thank you – the colour of this soup was amazing 😀

  6. saffy
    January 5, 2014 at 3:24 pm

    I was just going to make my usual butternut squash soup tomorrow but having seen this wonderful recipe I am going to give it a go. I think my body will be thanking me now Christmas is over.

    • frugalfeeding
      January 5, 2014 at 4:16 pm

      My body certainly is. I hope you enjoy this soup!

  7. Ayesha (Miss Spicy Hat n' Sugar Socks)
    January 5, 2014 at 4:28 pm

    this looks so good….a true comfort food! :)

  8. taplatt
    January 5, 2014 at 6:07 pm

    This sounds fantastic. Definitely going on my “make this soon” list…

    • frugalfeeding
      January 8, 2014 at 12:42 pm

      Great to hear it – I’m sure you’ll enjoy!

  9. saffy
    January 8, 2014 at 1:26 pm

    Hi, I cooked this yesterday, and wanted to let you know how delicious and moreish it is. Thank you for a great recipe. I am glad I found your site.

    • frugalfeeding
      January 8, 2014 at 1:53 pm

      Fantastic – I’m so glad you enjoyed it! I hope you try a few of my other recipes soon :)

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