Curried Butternut Squash and Chickpea Soup. A nourishing and warming soup that is lower in carbohydrate than soup made with potatoes, flour or containing pasta. The chickpeas provide protein which will slow digestion of the carbohydrates and help you feel full for longer. Protein also helps build muscle which helps with blood sugar balance. Butternut squash provides vitamins C and E which help to reduce inflammation and thereby improve metabolic health.
Curried Butternut Squash and Chickpea Soup
Nourishing and warming, this curried butternut and chickpea soup is lower in carbohydrate than soup made with potatoes, flour or containing pasta. Chickpeas provide protein which will slow digestion of the carbohydrates and help you feel fuller for longer. Protein also helps build muscle which helps with blood sugar balance. Butternut provides vitamins C and E which helps to reduce inflammation and thereby improve metabolic health.
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 1 medium sized butternut squash
- 1 red onion – peeled and chopped
- 400g tin chickpeas – drained and rinsed
- 1 litre hot stock (vegetable or chicken)
- 1 tbsp coconut oil
- 1 tbsp curry powder (mild, medium or hot according to taste)
- garam masala
- full-fat yoghurt
- coriander leaves to serve
Instructions
- Peel the butternut squash using a potato peeler and cut into 2 cm cubes. The peel is edible, so if you want extra fibre you can leave it on but it will require some extra cooking time.
- Heat the oil in a large saucepan and fry the onion for 2 minutes until it begins to soften, stirring occasionally.
- Add the squash and fry for about 3 minutes until it begins to soften at the edges, stirring occasionally.
- Add the curry powder and stir well so that all of the squash is covered with it.
- Add the stock and chickpeas and bring back to the boil.
- Reduce the heat and simmer for 20 minutes.
- Check that the squash is soft. If it isn’t, continue cooking for another 5 – 10 minutes.
- Take the soup off the heat and allow to cool for a few minutes, then liquidise with a hand blender or in a food processor.
- Return it to the saucepan and warm through.
- Serve with a dollop of yoghurt and a sprinkle of garam masala and/or a few coriander leaves.
- Prep Time: 5
- Cook Time: 40
