It is Fall season again and for me soup is a regular in the menu plus is a pumpkin season :). I actually start cooking soups about 3 years ago, when I moved back to Ireland. I was staying with a friends and they were cooking soup almost every week as it was easy to take for work in a cup and didn’t require too much effort, and you have a few portions – dont need to think what to cook everyday :).
For this particular soup first I was thinking to add potatoes but I had chickpea and decided to see what will be the result – yamii , maybe not for everyone 🙂
Servings: 5-6 Time : 30 -40 min
- 1 butternut squash ( small)
- 1 onion ( medium)
- 1 can chickpea
- 1 1/2 l. water
- 2 tbsp. coconut milk
- 24tbsp. olive oil/ rapeseed oil
- 1 tsp. salt
- pinch of black pepper
- walnuts to garnish
- Peel the squash and cut it into big cubes.
- Cut the onion.
- In a preheated pan, place the oil, wait for a min and add the onion. Stir a few times.
- When the onion has a golden colour, add the squash and leave it for about 5 -7 minutes, when you stir from time to time to not stick on the pan.
- Drain the chickpea from the can – leave the water in a bowl and add it later to the soup.
- Add the water plus the water from the drained chickpeas.
- Leave to boil for about 10-15 min.
- Add the chickpeas and leave for another 5 minutes.
- Remove from the heat.
- Use pastor to mix well until homogenous mixture.
- Place again onto the heat for about 3- 5 minutes.
- Add coconut milk, salt, black pepper and other spices and stir well.
- Remove from the oven and leave aside to cool down a little bit.
- Serve and enjoy.
ps. I didn’t had a squash for the picture and used a regular pumpkin, which I am using for another recipe coming soon 😉