Curried Butternut Squash and Chickpea Soup (in a Soup Maker)
A creamy and gently spiced soup made with butternut squash, chickpeas, and curry flavours. Quick to prepare in a soup maker – perfect for a comforting and nourishing meal.
Servings: 4
Calories:
Ingredients
- 400 g butternut squash* peeled and chopped
- 1 onion chopped
- 2 garlic cloves minced
- 400 g tin chickpeas drained and rinsed
- 1 tsp curry powder mild or medium
- ½ tsp ground turmeric
- 1 vegetable stock pot or cube + hot water to fill
- Salt and pepper to taste
Instructions
- Add the butternut squash, onion, garlic, and chickpeas to the soup maker.
- Sprinkle in the curry powder and turmeric.
- Add the stock pot or cube and top with hot water to the fill line.
- Select the SMOOTH setting and let it cook.
- Once finished, season with salt and pepper.
Notes
*you can use frozen or fresh butternut squash. I have tried with both and each works well. You can optionally roast the squash first. Remember the 400g is an estimate, you can add more or less according to what you have available.
