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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…
Prep Time: 30 mins Cooking Time: 1 hour
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.
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