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ROASTED BUTTERNUT SQUASH AND CHICKPEA SOUP

This recipe is a hug in a bowl. Roasting the squash provides rich a depth of flavour and by adding chickpeas this soup provides 19g of protein per portion. 

INGREDIENTS

  • 500g butternut squash frozen or fresh roughly chopped

  • 1 tbsp extra virgin olive oil

  • 400g drained canned chickpeas

  • 1 tbsp pumpkin seeds

  • 2 carrots roughly chopped

  • 1 onion roughly chopped

  • 1 can coconut milk

  • 500ml of filtered water/vegetable stock

  • Sea salt and pepper

METHOD

  1. Drizzle the chopped squash in a tbsp olive oil and then pop into a medium heated oven - cook until soft and golden brown. 

  2. Meanwhile cook the onion and carrot until softened in a little oil in a pan.

  3. Add the chickpeas, coconut milk and stock. Bring to a boil.

  4. Season well and then add butternut squash and blend until smooth with a stick blender.

  5. Serve with a sprinkle of pumpkin seeds, a few cubes of feta.

 

This dish is delicious served for lunch. Serves 4.

DON'T FORGET...

For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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