Butternut squash can be so delicious and just makes me feel oh sooo good inside when I eat them. This soup is filled with protein and the blend of the squash and chickpeas compliments each other really well! Give it a try!

BUTTER NUT SQUASH AND CHICKPEA SOUP

Author Vegan Bajan

Ingredients

  • 4 cups diced butternut squash
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 medium onion chopped
  • 4 large cloves garlic finely chopped
  • 1/4 cup finely chopped parsley
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 2 medium carrots cut into circle
  • 2 1/2 cups cooked chickpeas
  • 1/2 cup thyme leaves roughly chopped
  • 1 cup water

Instructions

  1. Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
  2. In a large pot, add remaining 1 1/2 tablespoons olive oil over medium-high heat add onions and a pinch each of salt and pepper and sweat them.
  3. Stir in garlic and cook then add parsley,, thyme, cumin and paprika and cook for 1 minute. Add carrots, water and chickpeas and bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
  4. Add squash and simmer, uncovered, until flavors meld, another 5 minutes. Season with salt and pepper to taste.

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