Butternut Squash Chickpea Soup
• Blending partially keeps texture and adds body while still preserving whole chickpeas. • Lemon juice at the end brightens and balances the richness of coconut milk. • Soup thickens as it sits; add extra broth when reheating if needed. Health Benefits: Butternut squash provides beta-carotene and fiber that support immune health and gut function. Chickpeas add plant-based protein and fiber that support satiety and blood sugar stability. The combination of spices such as turmeric and ginger provides antioxidant and anti-inflammatory compounds that support metabolic and digestive health.
1 steps, about 45 minutes
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01Heat olive oil in a large pot over medium heat. 2. Add onion and cook for 4 to 5 minutes until softened. 3. Add garlic and ginger and cook for 1 minute until fragrant. 4. Stir in curry powder, cumin, turmeric, salt, and black pepper and toast for 30 to 60 seconds. 5. Add butternut squash and tomatoes, stirring to coat in spices. 6. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until squash is tender. 7. Use an immersion blender to partially or fully blend the soup, depending on preferred texture. 8. Stir in chickpeas and coconut milk and heat through for 3 to 5 minutes. 9. Add lemon juice, taste, and adjust seasoning as needed. 10. Serve warm.
• Blending partially keeps texture and adds body while still preserving whole chickpeas. • Lemon juice at the end brightens and balances the richness of coconut milk. • Soup thickens as it sits; add extra broth when reheating if needed. Health Benefits: Butternut squash provides beta-carotene and fiber that support immune health and gut function. Chickpeas add plant-based protein and fiber that support satiety and blood sugar stability. The combination of spices such as turmeric and ginger provides antioxidant and anti-inflammatory compounds that support metabolic and digestive health.
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