Chunky, spicy butternut squash & chickpea soup

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

500ml water

half a small bunch of fresh coriander

This is what you do:

  1. over medium heat, heat the olive oil in a large non-stick frying pan
  2. add the onion and fry over medium heat for 10 minutes until glazed and floppy
  3. add the garlic, thyme, bay leaf, chilli and cumin and fry for 5 minutes
  4. add the squash and cinnamon stick and stir for a couple of minutes
  5. tip everything into a pan large enough to hold the veg + 500ml water
  6. add the water, bring to the boil over high heat then reduce the heat to a simmer
  7. cook for about 15 minutes until the squash is tender but not falling apart
  8. add the chickpeas and season
  9. 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
  10. combine with the rest of the soup and if necessary re-heat gently before serving
  11. fish out the cinnamon stick and bay leaf!
  12. sprinkle with roughly chopped coriander
  13. delicious & satisfying as it, or add some crumbled Feta or grated Lancashire cheese
  14. vegans could add cubes of tofu
  15. 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

Bon appetit!

Monique x

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