The chickpea and butternut squash soup with seeds is a variation of the classic pumpkin soup, a bit more substantial due to the chickpeas, a rich dish with a decidedly autumnal flavor, with a crunchy note from the pumpkin seeds.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 can canned chickpeas
- 10.5 oz butternut squash (cleaned)
- Half leek
- to taste extra virgin olive oil
- to taste salt
- 2 cups water
- to taste pumpkin seeds
Steps for Chickpea and Butternut Squash Soup with Seeds
Let’s see how to prepare the soup.
First, clean the squash of its skin and fibers to obtain about 10.5 oz. Then cut it into pieces, clean and wash the leek and cut it into pieces. In a pot with high edges, put the leek with a bit of extra virgin oil and let it sauté, when it is sautéed, add the chickpeas and let them flavor a little, then add the squash, give it a stir, and let it flavor for a couple of minutes. Add the salt and water and cook with a lid on low heat for about twenty minutes, stirring occasionally. After the time, check the cooking; if necessary, cook a little longer. If it seems too dry, add a bit of water. When it’s ready, take an immersion blender and blend. Plate it and serve with a handful of pumpkin seeds to give a crunchy note, and if you like, a drizzle of oil and a sprig of rosemary to color and perfume the dish.
notes
notes
You can also enjoy it with croutons; they go perfectly. If there are leftovers, store them in the refrigerator for up to 3 days in a closed container.
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FAQ (Frequently Asked Questions)
Can I use another type of squash?
Absolutely yes, I use butternut because we like both the texture and the flavor, but you can easily use the squash you prefer.
