Total Steps
7
Ingredients
10
Tools Needed
9
Ingredients
- 2 large <a href="/7JM28ZZD">butternut squash</a>
- 2 <a href="/8YDP6XQH">sweet potatoes,</a> peeled and cubed
- 1 large <a href="/KCPNPLXB">Rutabaga,</a> peeled and cubed (if you don't have a <a href="/KCPNPLXB">rutabaga </a>use a head of <a
- 3 tablespoon <a href="/NLPYVN22">olive oil</a>
- 6 clove <a href="/FQRPFPP6">garlic,</a> minced
- 2 <a href="/YCPMHNRB">onions,</a> diced
- 0 <a href="/PXTR53Z5">water</a>
- 2 19 oz (538g) cans c<a href="/4PPFPRF8">hickpeas, </a>rinsed well (g<a href="/4PPFPRF8">arbanzo beans)</a>
- 0 <a href="/XBPNFKYS">salt&</a> <a href="/BLWZ5ZPF">pepper </a>to taste
- 0 Fresh basil leaves (optional)
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 400F(200C). Place butternut squash and potatoes on a b<a href="/RNT367Z2">aking s</a>heet (if using cauliflower add this to the b<a href="/RNT367Z2">aking p</a>an). Sprinkle with just a pinch of s<a href="/DPSVTKVY">alt a</a>nd place in the oven. Allow to r<a href="/P5CFVDV7">oast u</a>ntil a fork c<a href="/TPWNYF5L">an e</a>asily break up the inside of the squash and the potato, about 30 minutes depending on the size of the squash. Remove and allow to c<a href="/GZFHJC5K">ool a</a> few minutes.
Step 2
While waiting for the <a href="/P5CFVDV7">roasted </a>veggies to <a href="/GZFHJC5K">cool,</a> place a large <a href="/7NRWTTFN">soup </a>pan on the oven over medium high <a href="/XZFHRHHF">heat.</a> Add in the olive oil. Once the olive oil is <a href="/XZFHRHHF">heated </a>just a bit (30 seconds to a minute), add in the garlic and onions. Saute until translucent.
Step 3
Take a fork or a <a href="/NX588QBK">spoon </a>and <a href="/G463W56J">scoop </a>out all of the "meat" from the squash and put it in the <a href="/7NRWTTFN">soup </a>pan, along with the rutabaga(cauliflower) and potato cubes.
Step 4
Add in water and bring to a boil. Reduce <a href="/XZFHRHHF">heat </a>to just under medium and allow to <a href="/GFSF4J5F">simmer </a>about 1 hour or until everything is very <a href="/3L3754DG">tender.</a>
Step 5
If you have an immersion <a href="/S6W4FR7F">blender,</a> <a href="/S6W4FR7F">blend </a>the vegetables until smooth. If not, using a slotted <a href="/NX588QBK">spoon,</a> remove the chunks from the <a href="/7NRWTTFN">soup </a>and place in large bowl. Take a potato masher/fork/allow to <a href="/GZFHJC5K">cool </a>and use your hands if you must, but make sure to <a href="/LYM2NCDW">mash </a>up the vegetables then return to the <a href="/7NRWTTFN">soup </a>pan.
Step 6
<a href="/DRM2WPZ4">Stir </a>well and add in the chickpeas. Allow to cook about 10 minutes and add in the <a href="/DPSVTKVY">salt </a>and pepper. <a href="/DRM2WPZ4">Stir.</a> <a href="/WDCS6JL5">Taste </a>and add more <a href="/DPSVTKVY">salt </a>and pepper if need be.
Step 7
<a href="/Y6MVNCHX">Serve </a>with a couple of basil leaves and some delicious <a href="/482ZKJDV">bread!</a>