Butternut Squash, Kale and Chickpea Soup
Butternut Squash, Kale and Chickpea Soup

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut squash, kale and chickpea soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash, Kale and Chickpea Soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash, Kale and Chickpea Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash, Kale and Chickpea Soup:
  1. Make ready Medium Onion, finely chopped
  2. Take fresh ginger, minced
  3. Take Mixed Kale, roughy chopped
  4. Prepare fresh chillies
  5. Prepare chickpeas, soaked in 1 Cup boiling water
  6. Get cardamom
  7. Prepare cinnamon
  8. Make ready nutmeg
  9. Get garlic & herb stock
  10. Take Olive oil
  11. Prepare Butternut Squash, peeled and chopped. Seeds removed
  12. Make ready cardamom
  13. Prepare Water
  14. Get More water if needed to achieve desired consistency
Instructions to make Butternut Squash, Kale and Chickpea Soup:
  1. Soak chickpeas for an hour, covered. Drain chickpeas. Heat olive oil on low and sauté onion, chickpeas and butternut together in a pot. Put the lid on after 20 minutes. Stir after 15 minutes.
  2. After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
  3. After 15 minutes, add 2 cups tap water, switch the stove off and blend with a hand stick blender. If it’s too thick, add half a cup each time until you get your desired consistency. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.

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