A friend recently asked me for a butternut squash soup recipe - so I threw some chick peas in - upping the goodness. This is a warming, spicy soup - great for a chilly day like today.
INGREDIENTS:
1 large butternut squash, peeled, seeded & diced
1 medium onion, cut in half and sliced
2 celery stalks, diced
1 carrot, diced
3/4 cup chick peas
2 tablespoons fresh rosemary, chopped
1/2 teaspoon red pepper flakes
3 cups vegetable stock
1 clove garlic, smashed
ground ginger
olive oil
(parmesan cheese to serve, if you like)
METHOD:
Prepare all vegetables. Toss squash in a baking tray with a splash of olive oil, sprinkle with ground ginger and roast in 200ºC oven for 10-15 minutes.
Meanwhile, in a heavy pot, add a splash of olive oil and saute onion, celery and carrots over medium-high heat for a few minutes until they begin to soften. Add chick peas, rosemary and red pepper flakes and continue to cook for a few minutes, allowing flavours to mingle. Add vegetable stock and garlic - bring to the boil and turn down to simmer for a few minutes.
Add roasted squash into pot. Mix through and turn off heat. Allow to sit for a few minutes. Blend with a hand immersion blender or transfer to a standing blender.