Essay about Butternut Squash Chickpea Soup

Essay about Butternut Squash Chickpea Soup

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There aren't many soups as lush and versatile as butternut squash chickpea soup. This richly flavored combination can be adapted in many ways, seasoned to suit the occasion, and always offers a nutritious combination of vitamins and protein-building amino acids to support all types of diet.

About Butternut Squash Chickpea Soup

If you are looking for a nutritious, richly flavored soup that can be presented in many guises, a combination of butternut squash and chickpeas used as an adaptable base may be the answer you're looking for. Whether used as a chunky soup with a light broth, or blended into satiny smoothness, it's hard to go wrong choosing these two basic ingredients. Butternut squash, a winter squash with a deep, sweet flavor much like pumpkin or sweet potato, provides plentiful vitamins and minerals along with carotenes. Chickpeas, also known as ceci beans or garbanzos, provide amino acids to built proteins, plenty of fiber, and an appealing texture.
Fundamental Recipe

While plenty of the pleasure offered by butternut squash chickpea soup is found in the adaptable nature of the dish, it's good to start with a simple recipe before beginning to play with the many available options. Knowing how to make one great recipe with two forms gives a great base from which to grow.

* 1 medium onion, diced
* 1 clove garlic, minced or crushed
* 1/2 cup parsley, chopped (optional)
* sufficient oil to fry
* 3 cups butternut squash, raw, peeled and cubed
* 2 cups chickpeas, drained, either boiled or canned
* 5 cups chicken or vegetable stock
* salt and pepper to taste
* cream to finish (optional)
* croutons (optional)

Sauté onion, garlic and parsley in a heavy soup pot on mediu...

... middle of paper ...

...s, or a single sage leaf floated on top of the soup.

More Options

Because the basic soup is so flexible and easily adjusted there are still more ways you can play with the recipe. Imagine a mildly sweet "pumpkin pie" soup seasoned with pumpkin seasoning. Consider also the rich flavor of squash enhanced by roasting or grilling: by substituting three cups of mashed roast squash or grilled squash the flavor of the soup shifts into darker, deeper tones, with the grilled squash offering a trace of smoky mystery. The same soup blended to smooth bisque consistency garnished with kernels of leftover grilled corn and a spoon of pico de gallo salsa offers a Tex-Mex touch to this soup.

Whether you aim for a summery soup of grilled squash or the warm autumn shimmer of poultry seasoning and cream, the squash and chickpea base offers a superb canvas for creative cooking.

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