Butternuts Squashed Soup

Thanks to the lovely Elizabeth for sharing this.x

I don’t know about you but I love getting to cook for heaps of people. Here is a recipe that is pretty much perfect for nut allergies and vegans


Butternut Squash and Chickpea Soup

(Makes about 2-3 servings)


½ celery stalk finely sliced
1 – 2 chopped medium onions

½ medium carrot finely sliced

1 ½ tbs olive oil

4 cups cubed butternut squash

1 tsp salt

2 cloves of garlic, finely sliced

1 bay leaf, dried

½ tsp ground cumin
3 cups vegetable broth
½ cup chickpeas

The Magic:

This dish keeps well in the fridge and I often double the quantities to put something into the freezer for lazy days. The quantities are only a guide, I liberally shake in the cumin and am heavy handed with most other ingredients, trust your judgement.

  • Cook the celery, onions, and carrots in the olive oil for 10 minutes.
  • Use this time to make sure the broth is ready to go.
  • After 10 minutes, add the squash, salt, garlic, bay leaf, and cumin and cook for a further 15 minutes.
  • Now add the broth, and bring to a boil. Add the remaining ingredients. Reduce heat and simmer for 30 minutes or until squash is tender.
  • Serve with crusty white bread.

Something Extra:

*Some of us can’t imagine a meal without meat so great additions to this are leftover chicken from a roast or smoked bacon quickly fried in a pan.

*If you want to change the flavor of the soup and don’t have a vegan coming for supper add ¼ cup parmesan cheese when you are adding the chickpeas, and use chicken broth.