Mediterranean Squash and Chickpea Soup Recipe

Name: Mediterranean Squash and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut or acorn squash or sugar pumpkin, about 2 pounds; 2 tablespoons butter; 1 large onion, diced; 1 large tomato, cored and chopped; 2 cups cooked chickpeas (page 431) plus their liquid or one 14-ounce can, drained and liquid reserved; 1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; Salt and black pepper to taste; 1/2 teaspoon cayenne, or to taste; 2 tablespoons heavy cream, sour cream, or yogurt, optional; 1/4 cup chopped fresh cilantro leaves for garnish

Servings: persons

1 butternut or acorn squash or sugar pumpkin, about 2 pounds
2 tablespoons butter
1 large onion, diced
1 large tomato, cored and chopped
2 cups cooked chickpeas (page 431) plus their liquid or one 14-ounce can, drained and liquid reserved
1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
Salt and black pepper to taste
1/2 teaspoon cayenne, or to taste
2 tablespoons heavy cream, sour cream, or yogurt, optional
1/4 cup chopped fresh cilantro leaves for garnish

1
Preheat the oven to 350F.
2
Cut the squash in half and put it in a casserole dish.
3
Cover tightly with aluminum foil and bake until soft, about 1 hour.
4
Remove from the oven, cool, and remove the seeds and strings.
5
Scoop the pulp from the shell to a bowl.
6
While the squash is baking, melt the butter in a large saucepan over medium heat; add the onion and cook, stirring occasionally, until transparent, about 5 minutes.
7
Stir in the tomato and cook until softened, about 5 minutes.
8
Add the squash, half the chickpeas along with their liquid, and the stock.
9
Bring to a boil, then remove from the heat.
10
Using an immersion or an upright blender or a food mill, puree the mixture until smooth.
11
Add the remaining chickpeas, then season with salt and the peppers.
12
Heat through just before serving, then garnish with the heavy cream if desired and cilantro.
13
Use coconut milk, homemade (page 584) or canned, in place of half of the stock.
14
Omit the cream and stir 2 tablespoons fish sauce (see page 500) into the final pureed mixture.
15
Garnish with cilantro and 1/4 cup minced scallion.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut or acorn squash or sugar pumpkin, about 2 pounds, 2 tablespoons butter, 1 large onion, diced, 1 large tomato, cored and chopped, and more.

Yes, Mediterranean Squash and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Squash and Chickpea Soup

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