This vegetarian hearty soup gets a kick from cayenne, turmeric and cumin. Serve it over brown rice or have it on its own, scrumptious either way. An excellent recipe to make inexpensive meals for a large family. Smart Recipes, American Recipes, Grains,Vegetables Recipes, Recipes Grains,Vegetables American Butternut Squash Soup With Chickpeas Butternut Squash Soup With Chickpeas Recipe | RecipeSavants.com PT2H5M Serves 4 Ingredients: 3 Cups Canned Chickpeas 2 Pounds Butternut Squash 2 Tablespoons Extra-Virgin Olive Oil 1 Yellow Onion 0.5 Teaspoon Ground Cumin 0.25 Teaspoon Ground Turmeric 1 Pinch Of Cayenne Pepper 0.25 Teaspoon Each Salt & Ground Black Pepper 0.25 Cup Parmesan Cheese Rinse the butternut squash and cut in half. Remove the seeds without peeling. Then, cut squash into 1 1/2-inch cubes. In a large soup pan, heat oil over medium heat and sauté onion until caramelized. Add squash cubes, chickpeas, spices and enough water to cover the mixture and bring to a boil. Reduce heat to low and simmer, covered for about 1.5 hours. Season with salt, black pepper and simmer for about five minutes. If desired, garnish with Parmesan cheese.

All Rights Reserved, Copyright of RecipeSavants 2019

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share