Roasted Chickpea & Butternut Squash Soup
Roast Butternut Squash & Chickpea Soup_1901_1.jpg

Winter in London is Baltic. There is no way to dress this. Today, I am cold, congested and somehow managed to scrape my back on some sharp object. This may be the most pitiful recipe to date. Butternut squash is a great flu-fighter: this orange hued wonder is rich in antioxidants and vitamins B and C- wonderful for when you're feeling under the weather! I added spicy roast chickpeas and squash seeds to add some texture. This subtly spiced soup does feel like a cuddle in a bowl. 

Prep+cooking time: 1 hour
Servings: 8-10 bowls


  • 1/2 butternut squash soup, peeled, deseeded and chopped into thin slices (approx 500g)
  • 1 can chickpeas (approx 250g)
  • 1 red onion, chopped into thin slices
  • 3-4 garlic cloves
  • 1 tsp ginger, ground or finely chopped
  • pinch of salt, pepper, paprika and thyme (to taste)
  • 2tbsp olive oil
  • 500ml vegetable stock broth
  • 1 can coconut milk (approx 200ml)
  • 1 red pepper

1) Preheat the oven to 200C/180C fan/gas mark 6. Peel, dice and chop all the vegetables. Prepare an oven tray; drizzle with olive oil and seasoning before roasting for 30-40 minutes. 
2) In a pan over a medium flame, boil the vegetable stock for 10 minutes or until the granules have dissolved. Add coconut milk a spoonful at a time to achieve a thick, creamy broth. 
3) Remove the roast vegetables from the oven and transfer a few spoons of the veg with broth into a blender. Blitz in batches. Keep some of the chickpeas aside if you like soup with texture. 
4) Serve hot with toppings like chickpeas, crunchy sunflower seeds or sesame. Soup lasts 3-4 days in the fridge so it's a great idea for quick lunches. 

Roast chickpeas and butternut squash soup
Roast chickpea and butternut squash soup