CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Butternut Squash And Chickpea Soup

Jen Davidson's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Soups and Stews
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 8
Ready in: 1-2 hrs

  • 2 butternut squash
  • 2 tablespoons olive oil
  • 2/3 cup chopped onion
  • 1 can (19 ounce size) chickpeas
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon hot red pepper flakes
  • salt, to taste
  • freshly ground black pepper, to taste
  • 7 cups water to cover (or chicken broth)
  • 1/2 cup sour cream or plain yogurt
  • 1/3 cup finely chopped fresh coriander

Scrub squash and cut off stem end. Slice in half lengthwise and remove seeds and strands. Peel, cube and set aside.

In a large soup pot with cover, heat the oil and saute the onion over medium heat, stirring occasionally, until translucent.

Add the squash cubes, chickpeas, cinnamon, hot red pepper flakes and salt and pepper. Add just enough water to cover the squash and bring to a boil. Cover and cook over medium-low for 30 to 40 minutes, until squash is fork-tender.

Remove from heat and puree in batches in a food processor or food mill. Return to pot and cook 5 more minutes, or reheat gently just before serving.

Divide among bowls and garnish each with a small dollop (about a teaspoon) of sour cream or yogurt, then garnish each with a teaspoon of cilantro.

Recipe Source: "Saffron Shores: Jewish Cooking of the Southern Mediterranean," by Joyce Goldstein (Raincoast Books, $52.50, out of print).


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Butternut Squash And Tomato Soup
   by suemunzlinger



Servings: 4 2 tablespoons olive oil, divided 1 medium butternut squash, halved, seeded 2 garlic cloves, peeled 1 onion, chopped 2 teaspoons grated peeled ginger or 1/2 teaspoon d




Butternut Squash Kale Soup
   by suemunzlinger



12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can




Butternut Squash Soup W/ Apple
   by suemunzlinger



4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b




Butternut Squash Soup (healthier)
   by jscookbook



Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi




Butternut Squash And Apple Soup
   by mbsabre









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.