Roasted Squash and Chickpea Soup
By: Rochelle
Published: Monday, April 11, 2011 - 1:54pm

Ingredients




2 large butternut squash
2 sweet potatoes, peeled and cubed
1 large Rutabaga, peeled and cubed (if you don't have a rutabaga use a head of 
3 tablespoons olive oil
6 cloves garlic, minced
2 onions, diced
water
2 19s oz (538g) cans chickpeas, rinsed well (garbanzo beans)
salt& pepper to taste
Fresh basil leaves (optional)





Preparation

1 Preheat oven to 400F(200C). Place butternut squash and potatoes on a baking sheet (if using cauliflower add this to the baking pan). Sprinkle with just a pinch of salt and place in the oven. Allow to roast until a fork can easily break up the inside of the squash and the potato, about 30 minutes depending on the size of the squash. Remove and allow to cool a few minutes. 2 While waiting for the roasted veggies to cool, place a large soup pan on the oven over medium high heat. Add in the olive oil. Once the olive oil is heated just a bit (30 seconds to a minute), add in the garlic and onions. Saute until translucent. 3 Take a fork or a spoon and scoop out all of the "meat" from the squash and put it in the soup pan, along with the rutabaga(cauliflower) and potato cubes. 4 Add in water and bring to a boil. Reduce heat to just under medium and allow to simmer about 1 hour or until everything is very tender. 5 If you have an immersion blender, blend the vegetables until smooth. If not, using a slotted spoon, remove the chunks from the soup and place in large bowl. Take a potato masher/fork/allow to cool and use your hands if you must, but make sure to mash up the vegetables then return to the soup pan. 6 Stir well and add in the chickpeas. Allow to cook about 10 minutes and add in the salt and pepper. Stir. Taste and add more salt and pepper if need be. 7 Serve with a couple of basil leaves and some delicious bread! 








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Preparation

 1  Preheat oven to 400F(200C). Place butternut squash and potatoes on a baking sheet (if using cauliflower add this to the baking pan). Sprinkle with just a pinch of salt and place in the oven. Allow to roast until a fork can easily break up the inside of the squash and the potato, about 30 minutes depending on the size of the squash. Remove and allow to cool a few minutes.  2  While waiting for the roasted veggies to cool, place a large soup pan on the oven over medium high heat. Add in the olive oil. Once the olive oil is heated just a bit (30 seconds to a minute), add in the garlic and onions. Saute until translucent.  3  Take a fork or a spoon and scoop out all of the "meat" from the squash and put it in the soup pan, along with the rutabaga(cauliflower) and potato cubes.  4  Add in water and bring to a boil. Reduce heat to just under medium and allow to simmer about 1 hour or until everything is very tender.  5  If you have an immersion blender, blend the vegetables until smooth. If not, using a slotted spoon, remove the chunks from the soup and place in large bowl. Take a potato masher/fork/allow to cool and use your hands if you must, but make sure to mash up the vegetables then return to the soup pan.  6  Stir well and add in the chickpeas. Allow to cook about 10 minutes and add in the salt and pepper. Stir. Taste and add more salt and pepper if need be.  7  Serve with a couple of basil leaves and some delicious bread!