Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, butternut squash, kale and chickpea soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Butternut Squash, Kale and Chickpea Soup is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Butternut Squash, Kale and Chickpea Soup is something which I have loved my entire life. They are nice and they look fantastic.
View full nutritional breakdown of Chickpea, Kale & Butternut Squash Curry Soup calories by ingredient. This hearty Butternut Squash + Kale Chili is healthy comfort food at it's best. Add this to your weekend meal prep for an easy and delicious weeknight. I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas.
To get started with this recipe, we have to prepare a few ingredients. You can cook butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash, Kale and Chickpea Soup:
- Take 1 Medium Onion, finely chopped
- Make ready 2 Teaspoons fresh ginger, minced
- Prepare 350 g Mixed Kale, roughy chopped
- Prepare 1 teaspoon fresh chillies
- Prepare 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Make ready 1 teaspoon cardamom
- Take 1 teaspoon cinnamon
- Make ready 1 teaspoon nutmeg
- Take 2 cubes garlic & herb stock
- Make ready 60 ml Olive oil
- Make ready 600 g Butternut Squash, peeled and chopped. Seeds removed
- Make ready 1 teaspoon cardamom
- Take 2 Cups Water
- Take More water if needed to achieve desired consistency
Season to taste (more fish sauce if it's not salty enough, brown sugar if it's not sweet. Case in point: This sweet potato, kale, chickpea and farro soup, which is both impossible to describe using fewer words. I shared this recipe five years ago I love this soup because each main ingredient contributes flavor while retaining its texture. The farro stays nice and chewy, the chickpeas don't turn.
Steps to make Butternut Squash, Kale and Chickpea Soup:
- Soak chickpeas for an hour, covered. Drain chickpeas. Heat olive oil on low and sauté onion, chickpeas and butternut together in a pot. Put the lid on after 20 minutes. Stir after 15 minutes.
- After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
- After 15 minutes, add 2 cups tap water, switch the stove off and blend with a hand stick blender. If it’s too thick, add half a cup each time until you get your desired consistency. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.
I shared this recipe five years ago I love this soup because each main ingredient contributes flavor while retaining its texture. The farro stays nice and chewy, the chickpeas don't turn. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper.
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