Butternut Squash and Garbanzo Bean Soup
4-6 people
This is a great vegetarian soup for the cold weather setting in. I use butternut squash but most winter squash will work in this recipe.
  • 3 tablespoons ​Olive Oil
  • 1 med​ium Onion, chopped
  • 3 cl​oves Garlic, minced
  • 1 in​ch Ginger, Grated
  • 2 med​ium Winter Squash, cut into ½ inch squares
  • 1 can ​Garbanzo Beans, drained and rinsed
  • 4 cups Stock or Water
  • 1 teaspoon ​Salt
  • 1 pinch White Pepper
  1. Heat oil in a large soup pot.
  2. Add onion and cook until soft and translucent, about 5 minutes, stirring frequently.
  3. Add garlic and cook for 1 minute.
  4. Add the remaining ingredients.
  5. Bring to a boil, lower to a simmer and cook for 20-30 minutes until squash is thoroughly cooked. Serve hot.
If squash hasn't shown up in your neck of the woods you could substitute sweet potato and get a similar result.
Recipe by Seeds of Life at http://www.theresagrisanti.com/squash-and-chickpea-soup.html