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squash kale and chickpea soup in black bowl with another boal behind

Butternut Squash and Chickpea Soup

Karon Grieve
This butternut squash and chickpea soup is super tasty, packed with goodness, low in calories and quick and easy to make too!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine British
Servings 4 people
Calories 139 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 clove garlic minced
  • 1 carrot chopped
  • 150 g butternut squash chopped
  • 400 g chickpeas
  • 750 ml vegetable stock
  • 4 tbsp lentils
  • salt and pepper to taste
  • 1/2 lemon juice
  • 150 g kale chopped
Metric - US Customary

Instructions
 

  • Saute the onion in olive oil for a few minutes with the spices and add garlic for 1 minute
  • Add the carrot, squash, stock, lentils and chickpeas and cook for 25 minutes. Drain off the water from the chickpeas and save for other uses.
  • Season to taste and add the kale and lemon juice and cook for a further 5 minutes

Notes

Serve with a swirl of Greek yogurt and some snipped spring onions or with croutons or a swish of olive oil or some toasted chickpeas.
This will keep in the fridge for 4 days or freeze for up to 6 months.
Use pumpkin instead of butternut squash if you don't have any. You can miss out the kale if you really don't like it.
Chickpea water (aqua faba) is an excellent substitute for egg whites to make things like vegan meringues etc and can be frozen for later use.

Nutrition

Calories: 139kcalCarbohydrates: 22gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 779mgPotassium: 534mgFiber: 5gSugar: 5gVitamin A: 10688IUVitamin C: 58mgCalcium: 98mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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