This soup is one of our go-tos all fall and winter long. It is fast, easy, and requires zero measuring (although I did try to add measurements while writing this recipe!). We don’t always add the roasted chickpeas, but it is a fabulous addition when we have five extra minutes to make them. This is Nathan’s favorite soup and he requests it often.
Butternut Squash Soup
Ingredients
Soup
- 1 butternut squash peeled and cubed
- 1 large sweet potato cubed
- 2-3 carrots chopped
- 2-3 small russet potatoes cubed
- 1 apple cored and cubed
- 1+ cup(s) almond or coconut milk
- water enough to cover bottom half of vegetables
- 1.5 tsp ginger
- 1.5 tsp cinnamon
- 1.5 tsp turmeric
Chickpeas
- 1 (15oz) can chickpeas
- ginger
- tumeric
- cinnamon
- 1 tsp coconut oil
Instructions
Soup
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Put all of the cut vegetables and apple into a large pot in the order listed.
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Add water to the pot until the bottom half of the vegetables are covered. You should be able to just see the water.
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Bring the pot to boil on high heat and then simmer until the vegetables are soft (15-20 minutes). I usually leave the lid partly on to help speed up the cooking process.
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Add the cinnamon, turmeric, ginger, and coconut milk into the pot.
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Blend with an immersion blender until the soup is smooth. If the soup is too thick add more coconut milk. Add more cinnamon, turmeric, or ginger to taste.
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Serve immediately. This soup keeps well in the fridge for a few days for excellent leftovers.
Roasted Chickpeas
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Melt coconut oil in a small pan.
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Add chickpeas and coat with the melted coconut oil.
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Add a few generous shakes of cinnamon, turmeric, and ginger to the chickpeas. Cook on medium heat for 5 minutes until they are warmed and starting to brown.
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Alternative: You can roast the chickpeas in the oven at 350 degrees for 10-15 minutes until they are browning.
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Toss the chickpeas into the individual portions of the soup and store separately. These also make a great snack on their own.
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A Day of Applesauce
Spice 5: Love
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