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ROASTED BUTTERNUT SQUASH AND CHICKPEA SOUP
This recipe is a hug in a bowl. Roasting the squash provides rich a depth of flavour and by adding chickpeas this soup provides 19g of protein per portion.
INGREDIENTS
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500g butternut squash frozen or fresh roughly chopped
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1 tbsp extra virgin olive oil
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400g drained canned chickpeas
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1 tbsp pumpkin seeds
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2 carrots roughly chopped
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1 onion roughly chopped
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1 can coconut milk
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500ml of filtered water/vegetable stock
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Sea salt and pepper
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METHOD
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Drizzle the chopped squash in a tbsp olive oil and then pop into a medium heated oven - cook until soft and golden brown.
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Meanwhile cook the onion and carrot until softened in a little oil in a pan.
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Add the chickpeas, coconut milk and stock. Bring to a boil.
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Season well and then add butternut squash and blend until smooth with a stick blender.
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Serve with a sprinkle of pumpkin seeds, a few cubes of feta.
This dish is delicious served for lunch. Serves 4.
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