This is an incredibly easy, delicious soup that you can whip up for a quick wintry supper in no time!
There’s not much to shop for either, as the recipe using mainly store cupboard ingredients that you probably have to hand anyway.
Re-heats really well, so don’t hesitate to make it a few days before you need it if that’s more convenient.
Serves 4 generously
This is what you need:
1 large onion, chopped roughly
1 tbsp olive oil
1 medium butternut squash, peeled, de-seeded and cut into bitesize chunks (not too small!)
2 cloves of garlic, chopped finely
1 bay leaf
leaves of 5 sprigs of fresh thyme or 1 tsp dried thyme
1 heaped tsp cumin seeds, toasted until they pop in a dry frying pan
1 tsp (or slightly less if you don’t like your soup too spicy) dried chilli flakes
1 cinnamon stick
1 can (400g) chickpeas, drained and rinsed
half a small bunch of fresh coriander
This is what you do:
- over medium heat, heat the olive oil in a large non-stick frying pan
- add the onion and fry over medium heat for 10 minutes until glazed and floppy
- add the garlic, thyme, bay leaf, chilli and cumin and fry for 5 minutes
- add the squash and cinnamon stick and stir for a couple of minutes
- tip everything into a pan large enough to hold the veg + 500ml water
- add the water, bring to the boil over high heat then reduce the heat to a simmer
- cook for about 15 minutes until the squash is tender but not falling apart
- add the chickpeas and season
- blitz half the soup in a food processor, pulsing a couple of time till you have a fairly smooth mixture; or push half the mixture through passe-vite
- combine with the rest of the soup and if necessary re-heat gently before serving
- fish out the cinnamon stick and bay leaf!
- sprinkle with roughly chopped coriander
- delicious & satisfying as it, or add some crumbled Feta or grated Lancashire cheese
- vegans could add cubes of tofu
- a sprinkling of toasted pumpkin seeds, if you have any to hand, adds another interesting layer of texture and a useful amount of immune supporting zinc