Chickpea and Butternut Squash Soup by housework

VIEWS: 5 PAGES: 1

									  CHICKPEA & BUTTERNUT SQUASH SOUP

  INGREDIENTS
  4 tbsp olive oil
  1 small Ontario onion
  1 stalk of Ontario celery, diced
  1 Ontario carrot, peeled and diced
  2 cups of chickpeas, dried or canned*
  2 cups of Ontario butternut squash, cubed
  4 – 5 cups of water
  Salt and pepper to taste
  Fresh Ontario parsley, chopped

  PREPARATION
  Heat olive oil in a soup pot.
  Add the onion, celery and carrot and sauté until they start to soften and turn brown.
  Add in the butternut squash and sauté for a few minutes, mixing to coat the squash in the oil.
  Add enough water to cover by an extra inch, and bring the mixture to a boil.
  Let the soup simmer until the butternut squash softens.
  While the soup simmers, mash about half of the squash with a fork.
  Add in the chickpeas and continue simmering the soup for another 10 minutes.
  Add salt and pepper to taste.
  Serve with a sprinkle of fresh parsley.

* If you are using canned chickpeas, rinse them well under cold running water.
  If you are using dried chickpeas, soak them overnight in cold water. In the morning, drain and
  rinse again under cold water. Cook covered for 40 minutes until fork tender.

  Serves six

  NUTRITIONAL INFORMATION
  Per serving
  Protein: 5.6g       Fat: 10.5g        Carbohydrates: 22.9g          Calories: 200

  SEASONALITY
  Fresh Ontario ingredients are available from September – February.

								
To top