Roasted squash & chickpea soup

Name: Roasted squash & chickpea soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pack frozen Cooks’ Ingredients Butternut Squash; Pinch chilli flakes; 1 tbsp Essential Olive Oil; 25 g pumpkin seeds; 400 ml can Essential Reduced Fat Coconut Milk; 500 ml vegetable stock; 400 g can Essential Chickpeas In Water, drained; Crusty bread, to serve (optional)

A silky smooth store-cupboard option that works every time. You can use 500g butternut squash (peeled weight) instead of frozen – just roast until tender and golden.

3.5 out of 5 stars(5) Rate this recipe

Vegetarian1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack frozen Cooks’ Ingredients Butternut Squash
Pinch chilli flakes
1 tbsp Essential Olive Oil
25g pumpkin seeds
400ml can Essential Reduced Fat Coconut Milk
500ml vegetable stock
400g can Essential Chickpeas In Water, drained
Crusty bread, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Put the squash onto a baking tray with the chilli flakes and some seasoning, then toss in the oil to coat. Roast for 20-25 minutes, until tender.
Meanwhile, toast the pumpkin seeds for a couple of minutes, either in a dry frying pan or in the oven on another baking tray.
When the squash is almost ready, put the coconut milk, stock and chickpeas into a large saucepan and bring to the boil. Add the squash, cover and simmer for 5 minutes.
Blend the soup with a stick blender until smooth. Sprinkle with the toasted seeds, a pinch of chilli flakes and a drizzle of olive oil. Serve with crusty bread, if liked.

Typical values per serving when made using specific products in recipe