Roasted Butternut Squash & Chickpea Soup

by Rebecca Feb 25th, 2010 // Dinner, Healthy, Kid-tastic, Lunch, Picky Busters, Recipes

Roasted Butternut Squash & Chickpea Soup

Roasted Butternut Squash & Chickpea Soup

DISCLAIMER: I have no idea if this flower is edible. My kid thought the flower would look pretty in the soup picture and it does, but we removed it before eating so as not to risk poisoning anyone!

Believe it or not my kid loves chickpeas. We refer to this soup as “chickpea surprise soup” since the chickpeas aren’t noticeable until you dig in. My kid likes hiding the chickpeas by stirring them in. He was very excited to surprise my husband! The chickpeas really do add a nice surprise by giving classic butternut squash soup a nice nutty flavor and some texture.

After making this, my kid ate two bowls full for dinner and then took some in his lunch to school the next day. I’m a proud momma! Now for the recipe…

Roasted Butternut Squash & Chickpea Soup Recipe

Prep Time: 30 mins  Cooking Time: 1 hour

Ingredients:
2 large butternut squash (peeled + cut into inch cubes)
6 cups veggie stock
1 1/2 teaspoon curry powder
1 large shallot (chopped very finely)
1 tablespoon olive oil
1 tablespoon honey
1 can chickpeas (drained + rinsed)

Preheat the oven to 400 degrees. Spray a cookie sheet with olive oil cooking spray and spread squash evenly to cook. Bake for 40 to 50 minutes or until soft and starting to brown. Meanwhile, heat a large pot over medium heat and add shallots. Cook until soft and translucent. Stir in curry and honey and continue to cook. Add 4 cups of stock and cook for 10 more minutes. Turn heat off. When squash is ready place 1/2 the prepared broth in a blender with 1/2 the squash. (Be sure to leave room for steam to escape.) Blend until smooth. Repeat with second half of prepared broth and squash. Return to pot and stir in chickpeas and remaining 2 cups of broth. Simmer for 10 minutes and serve hot with country bread.  Serves 4 to 6.Roasted Butternut Squash & Chickpea Soup

Butternut chickpea surprise is served!

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8 Comments on “Roasted Butternut Squash & Chickpea Soup”

  1. 1.) Laurie
    March 9th, 2010

    Yum. I am gonna try this one after our next grocery shop. I love both butternut squash and chickpeas. Lets hope my little guy likes it too. I have a feeling it will be a hit.

  2. 2.) Elizabeth
    March 9th, 2010

    Perfect, we have a butternut squash on the counter right now. Don't laugh, I am going to try this one with my husband. 'Cooking with my husband!' is a good learning experience too..

  3. 3.) Wendy
    March 10th, 2010

    I'm totally bookmarking this one for when my little man gets a little bigger. He loves butternut squash and chick peas too.

  4. 4.) Yoko
    March 10th, 2010

    OMG – you did not puree the chickpeas? Gus is an amazing eater!

  5. 5.) Macki
    December 4th, 2010

    Yum, I'm making this tonight!!!

  6. [...] warm me up. For this week’s Swell Supper my family needs some warming up too so we’ll be making Roasted Butternut Squash & Chickpea Soup with Zucchini Fritters and Baked Apple Donuts for dessert. For those celebrating Hanukkah this makes [...]

  7. 7.) Jana
    July 15th, 2011

    Cannot wait to prepare this! Bet it’s good with pumpkin too. Thanks!!

  8. 8.) modifyinternal
    December 14th, 2012

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