Butternut Squash and Chickpea Soup
-
Prep Time:
15m
-
Cook Time:
20m
-
Total Time:
40m
Ingredients
- 1/2 Red onion, chopped
- 3 Cloves garlic, minced
- 2 tbsp. Olive oil
- 1/2 Butternut squash, peeled, 1/2" cubed
- 1 tsp. Ground sage
- 1 tsp. Dried thyme
- 1 tsp. Dried parsley
- 1/2 tsp. Ground cumin (optional)
- 1/8 tsp. Cayenne pepper (optional)
- 1 1/2 c Vegetable broth
- 14 oz Petite-diced Tomatoes (1 can)
- 15 oz Garbanzo beans (1 can, drained, rinsed)
- 1 tbsp. Fresh parsley, chopped
- Sea salt
- 1/8 tsp. Black pepper, fresh ground
Instructions
- Heat a stock pot or dutch oven over medium-high heat. Add olive oil and cook onion for 4 minutes, until turning translucent. Stir in garlic and cook 1 minute.
- Stir in squash cubes and seasonings (sage, thyme, cumin, and cayenne). Cook for 5 minutes.
- Stir in broth, chickpeas, tomatoes, and dried parsley. Bring to a boil then reduce heat to medium-low. Cover and let simmer for 15 minutes, until butternut squash is cooked to the desired tenderness. Stir occasionally.
- Salt and pepper to taste. Serve and garnish with fresh-chopped parsley.