Roasted Butternut Squash Soup with Quinoa & Chickpeas
Ingredients:
For the Roasted Chickpeas
1 15-ounce can of chickpeas
1 pinch of sea salt, pepper, turmeric, or any other spice you like
1 tablespoon coconut oil
For the Soup
1.7 pounds butternut squash
1 onion
2 garlic cloves
1 pinch of sea salt, pepper, chili, turmeric, and thyme
2 tablespoons olive oil
2 cups vegetable broth
3/4 cup, plus 1 3/4 tablespoons coconut milk
1 1/4 cups Quinta Quinoa
4 tablespoons pumpkin seeds
4 tablespoons roasted chickpeas
Pumpkin seed oil
Directions For the Roasted Chickpeas
Melt the coconut oil. Drain the chickpeas and combine all the ingredients in a bowl. Stir until the chickpeas are well coated.
Roast the chickpeas in the oven at 390°F for about 40 minutes. After 20 minutes, turn them by shaking the baking sheet
Directions For the Soup
Peel and dice the butternut squash into chunks, peel and quarter the onion, and peel the garlic. Put on a baking sheet, drizzle with the olive oil and season generously. Roast in the oven at 390°F for 30-40 minutes.
While the veggies are roasting, prepare Quinta Quinoa according to package directions.
Transfer the roasted vegetables to a pot, add the vegetable broth and coconut milk and blend everything. Heat everything up and add spices if needed.
Fill into bowls, add the quinoa, roasted chickpeas, and pumpkin seeds, and drizzle with pumpkin seed oil if desired.
Recipe adapted from One Green Planet.
Loading...
