Moroccan Butternut Squash and Chickpea Soup

Makes 4 servings

Feel free to stir in a cup of cooked grain for a more stew like thickness.

2 Tablespoons olive oil
1 small onion, chopped
2 carrots or parsnips, peeled and diced
4 c butternut squash, diced about ½ inch
2 Tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
4 cups chicken or vegetable broth
1 – 15 ounce can chickpeas, drained
¼ cup cilantro
Lime wedges

Heat olive oil in a large pot over medium-low heat.  Add onions and carrots (or parsnips if using) and cook until softened.  Add the squash, tomato paste, salt, coriander, cumin, turmeric, cinnamon and cayenne and stir to coat the vegetables.

Add the broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered for 15 minutes.

Stir in the drained chickpeas and continue to simmer until the squash is tender.

Serve hot.  Finish with cilantro and a squeeze of lime.

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