Spicy chickpea & butternut squash soup
Butternut squash is one of our favourite winter ingredient as it is so versatile, colourful and filling with its high fibre content. Good quality chickpeas are essential to make this soup insanely smooth and creamy. Ras el Hanout if you don’t know it is an excellent blend of spices bringing warmth without being too “hot” spicy. Very simple comfort food at its best. Even better if you make double and keep for another lunch or evening.
ingredients
serves 4
1 small butternut squash, peeled and cubed
1 large red onion, sliced
1 romano pepper, chopped
1 jar chickpeas (450g drained weight) *
1 can finely chopped tomatoes
3 garlic cloves, chopped
500ml vegetable or chicken stock
2 teaspoon Ras el Hanout spice
3 tablespoon olive oil
A little live yoghurt and parsley to serve
*we particularly like the brands Bold Beans and Brindisa
method
prep time: 5 mins
cook time: LESS THAN 30MINS
We are using our Ninja Foodi for this recipe. See below to cook without a pressure cooker. It will still be delicious, but will take a little longer to cook.
On the SEAR/SAUTE setting, add the chopped onion, peppers and garlic and sauce for 5 mins.
Add everything and mix well.
Switch to PRESSURE setting.
Set pressure to HIGH for 10mins and natural release for 10mins.
Transfer to a large bowl or pan and whizz until smooth.
We used a hand blender but you could use a blender.
Blend to desired consistency.
Serve with a swirl of live yoghurt or cream, a sprinkle of seeds and fresh parsley.
To make without using a pressure cooking, sauté the ingredients in a normal pan and then bring to the boil and simmer until the butternut squash is cooked. Then blend as above.
the health boost tip
This soup is really warming and packed full of fibre. Chickpeas bring in a bit of protein. Butternut squash and red peppers are all excellent source of Vitamin A and C. Onion and garlic are great prebiotic foods.
