Ready in 45 minutes
A nice hearty soup for a cold winter's evening.
I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat.
Also does nicely with chopped roast gammon added for non-vegetarian winter fare.
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining chickpeas.
About 40 mins
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