Butternut Squash and Chickpea Soup (Omnivore and Vegan Options)
Recipe type: Soup
  • 1.25 lb butternut squash, peeled, seeded, and cut in ¾-inch pieces (4 cups)
  • 1 small onion, diced
  • 1 Tbsp curry powder
  • 1 Tbsp olive oil
  • 3 14-oz cans reduced-sodium chicken broth OR vegetable broth
  • 1 15-oz can garbanzo beans (chickpeas), rinsed and drained
  • ½ cup chopped walnuts
  • 1 tsp olive oil
  • ¼ tsp ground nutmeg
  • 1 deli-roasted chicken, cut up (optional--and I recommend taking it off the bones beforehand since that can take awhile)
  • ⅓ cup dried apricots, snipped (optional)
  1. Preheat oven to 425 degrees. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees.
  2. In 4-qt Dutch oven, combine roasted vegetables, broth, beans, and apricots (if using). Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
  3. Meanwhile, in bowl toss walnuts with 1 tsp oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted.
  4. Top soup with nuts and chicken, if using. Serve and enjoy!
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/butternut-squash-and-chickpea-soup-omnivore-and-vegan-options/

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