Squash and Chickpea Soup


Acorn and Butternut SquashWhen the cold weather sets in, I love to put on a pot of soup, make some whole grain bread and enjoy a warm­ing meal.  Here’s a reg­u­lar go to recipe in our house for you to try.

But­ter­nut Squash and Gar­banzo Bean Soup
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.
Ingre­di­ents
  • 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
Instruc­tions
  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.
Notes
If squash hasn’t shown up in your neck of the woods you could sub­sti­tute sweet potato and get a sim­i­lar result.

 

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