It’s Sunday, it’s cold outside, yes… I’ve been making soup again. I could probably fill my entire blog with soup recipes and never run out of ideas or get bored. Here. squash is roasted to bring out the full depth of the flavour. Chickpeas add texture and balance the sweetness and richness of the squash. My two favourite spices, cumin and chilli, make it lovely and warming for a chilly autumnal day.
I used one of my Mum’s home-grown butternut squash for this, but any squash or pumpkin will do. You could roast the squash when you happen to have the oven on for something else, and then keep it in the fridge for when it’s time to make soup. The soup itself is very quick to put together.
Recipe (serves 4)
- About 500g squash, roasted (about half an hour at 200ºC should do it)
- 1 tablespoon oil
- 1 medium onion, peeled and chopped
- 2 cloves of garlic, peeled, smashed and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 teaspoon cumin seeds
- Half a tin of chickpeas, about 120g
- 600ml vegetable stock
- Salt and pepper to taste
Heat the oil in a large saucepan over a low-medium heat. Fry the onion with the lid on, for about five minutes. Add the garlic, chilli and cumin and fry for a couple more minutes, still covered.
Add the rest of the ingredients and then blend until smooth. Heat through, check for seasoning, and serve.