Prep 30 mins
Cook 45 mins
This soup isn't a puree like with most winter squash soups. I don't have an immersion blender or a regular blender, so I left the veggies chunky (in a small, spoonable dice.) I'm sure it's just a good (maybe better) all blended up. I served this with brown rice on the side because I didn't want the soup to be too thick.
- 3 -4 cups chopped winter squash (like butternut)
- 1 cup chopped carrot
- 1 (15 ounce) can chickpeas
- 1 1⁄2 tablespoons minced garlic
- 1 teaspoon cumin
- 2 tablespoons yellow curry powder (more or less to taste)
- 1⁄2 teaspoon cayenne powder
- 2 cups chicken stock or 2 cups vegetable stock
- 1 -2 cup water (for desired consistency)
- 1 cup frozen spinach (unthawed)
- salt and pepper
- Begin by sauteing root veggies.
- When soft (after about five or ten minutes) add garlic, cook about 1 minute.
- Add chickpeas, drained but unrinsed.
- Add salt, pepper, cumin, curry, and cayenne powder.
- Add stock and water.
- Cook twenty minutes with lid on.
- Add frozen spinach.
- Cook another ten minutes until spinach has thawed into soup.
- Salt and pepper to taste.
- Serve with rice or pasta.