Curried Butternut Squash and Kale Soup with Roasted Chickpeas
At the beginning of September, I instagrammed a photo of my latest soup recipe — butternut squash soup. I received good feedback and a lot of people asked me to post a recipe on my blog. See below for the photo that inspired this post:
Well, I am all about giving the people what they want. There is a slight variation from the recipe I posted on my Instagram from this current post. This post doesn't not include an apple and I roasted the chickpeas with cinnamon/cayenne pepper instead of curry. Both ways are very delicious.
I am always looking for ways to incorporate more greens into my diet that don't necessarily include salads. So, why not in a soup? I love to pair this soup with a tuna sandwich because I love to dunk the bread into it. The first time I ever tried butternut squash soup was at Aroma (a Toronto-based coffee and sandwich shop). My fiancé and I went crazy for it and I swear we ate there every Sunday for months. However, I thought to myself that I should save my $ and just make it myself. Plus, home-cooked is always healthier because you can control the ingredients and you don't need all those useless preservatives.
Fall is such an amazing time to experiement with all kinds of different vegetables. You can easily make this soup with sweet potatoes or even pumpkin Also, it's Thanksgiving weekend for Canadians and if you're looking for a great soup to have before the main course, try this recipe. Bon appetite!
Prep time: 10 minutes | Cook time: 30 minutes | Serving size: 1 cup
For the soup:
1 tablespoon olive oil
1 small yellow onion, roughly chopped
4 cloves garlic, minced
salt and freshly ground pepper
1 small butternut squash, peeled, seeds removed and cut into rough 1-inch cubes
1 tablespoon curry powder
4 cups low-sodium chicken or vegetable stock
2 cups kale leaves, ribs removed, roughly chopped
2 tablespoon plain, Greek yogurt
For the chickpeas:
1 can of chickpeas, rinse, drain and thoroughly dry the chickpeas
1 tsp of olive oil
1 tsp of cinnamon
1/2 tsp of cayenne pepper
salt and freshly ground pepper
- Heat the olive oil in a large pot with a lid over medium heat. Add the onion, garlic, and season with salt and pepper, and cook, stirring occasionally, until the onion and start to soften and the garlic is fragrant, about 2 minutes.
- Add the butternut squash and curry powder, stir, and cook until the curry powder is very fragrant, about a minute.
- Preheat the oven to 400 degrees for the chickpeas.
- Add the chicken stock and season with a little more salt and pepper.
- Turn the heat up to high and bring the mixture to a boil, reduce to a simmer and cover. Simmer, covered, for 20 minutes, until the squash is very soft.
- While the soup simmers, prepare the chickpea topping: rinse and dry the chickpeas. Place in a bowl and add the olive oil, cinnamon, cayenne and salt & pepper. Thoroughly coat all the chickpeas.
- Cover a baking sheet with tin-foil and add the chickpeas. Once the oven beeps, place the chickpeas on the middle rack and set your timer to 20 minutes.
- When the squash is tender, take the pot off the heat and use an immersion blender to purée the soup, right in the pot. (If you don’t have an immersion blender, you can blend the soup in a regular blender. Be sure to fill the blender no more than halfway, since the mixture will be very hot.) Believe it or not, I used a magic bullet! lol It works if you have patience. When the soup is puréed, add the kale leaves and stir to combine. The heat of the soup will wilt the kale.
- Transfer ⅓ of the soup to a bowl, top with the chickpeas and the Greek yogurt, and serve immediately.
- You can season the chickpeas with lots of different spices. I also love curried chickpeas.
- Leftovers: Divide the soup into different airtight containers and use it for lunch the next day.