Warming Chilli Butternut Squash Soup Recipe
This seasonal warmer is packed with nutritious, everyday ingredients. From chickpeas, a gut-friendly prebiotic and a meat-alternative source of protein, to coriander, an aromatic herb known for its antibacterial qualities.
Without further ado, let's cook!
Shopping list for four people:
600g butternut squash, cubed.
300g carrots, peeled and chopped.
1 onion, chopped.
600ml vegetable stock.
2 small red chillies, sliced.
2 large garlic cloves, crushed.
2 tsp dried sage.
1 tsp turmeric powder.
Juice of ½ lemon.
Handful of fresh coriander.
2 x 400g cans chickpeas, drained and rinsed.
1 tsp chilli powder.
1 tsp garlic powder.
2 tbsp olive oil.
Method:
Preheat your oven to 200°C/180°C fan/400°F.
Sauté the onions for 5 minutes in a large saucepan, then add the garlic, chilli, sage and turmeric. Continue cooking for 1 minute, then add in the butternut squash and carrots.
Pour in the stock, bring to the boil, then lower the heat, cover and simmer for 30-35 minutes, or until the vegetables are soft.
Take off the heat and allow to cool a little before blending.
Season with salt and pepper to taste and add the lemon juice.
While the soup is cooking, spread the chickpeas over a baking sheet. Add the chilli and garlic powder, season and drizzle with olive oil. Mix until the chickpeas are evenly coated.
Bake for 25-30 minutes.
Top the soup with fresh coriander and the roasted chickpeas and serve.
Served piping hot with a hunk of crusty bread, this is the perfect hearty and healthy lunch for all the family.
Benenden Health members can access more easy, healthy recipes on the Benenden Health App. Download it from the Apple App Store or Google Play Store and log in using your My Benenden account details.
