Previ Culinary: Butternut Squash Chickpea Soup
Butternut Squash Chickpea Soup
Fall is the perfect time to enjoy the warm comfort of a homemade soup. Butternut squash makes a tasty pureed soup that also happens to be a great source of vitamin A, vitamin C, potassium, and fiber. We added chickpeas to ours to give it a creamier texture and to provide enough protein to make the soup a well-rounded meal option. This gluten and dairy free one-pot dish is packed full of nutrition and a simple choice for weeknight dinners.
1 butternut squash, skinned, seeds removed, cut into large cubes (about 4 cups)
½ white onion, chopped
3 cloves garlic, chopped
2 tsp. olive oil
3 cups broth (can use chicken or vegetable broth) or water
1 (15 oz.) can of chickpeas, drained and rinsed
1 sprig fresh thyme, roughly chopped (about 2 tsp.)
5 leaves fresh sage, roughly chopped (about 2 tsp.)
1 tsp. salt
½ tsp. pepper
¼ tsp. nutmeg
¼ tsp. cinnamon
- Heat oil in a large saucepan on medium heat. Add onions and garlic; sauté for a 2-3 minutes until they start to brown.
- Add squash and broth into the pot and cover. Simmer for 10-15 minutes or until squash is tender.
- Next, add in chickpeas, fresh herbs, and seasoning. Cook for 10 more minutes on low.
- Carefully add hot soup in small batches into a blender or food processor, or use an immersion blender directly in the pan. Blend until smooth and serve. Garnish with chickpeas, if desired.
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