A healthy roasted butternut squash soup with garbanzo bean for a kids-approved delicious meal! Quick and easy to prepare and perfect for any occasion! So smooth and creamy, yet healthy too!
This velvety smooth butternut squash and garbanzo bean soup tastes as good as it looks! Loaded with vegetables and protein, it is a light meal in itself or serve it up with a piece of warm hearty whole grain bread and salad to make a very satisfying meal.
I love roasting vegetables, particularly butternut squash. Roasting the butternut squash instead of boiling it releases a lovely rich flavor. You can roast them with any type of herb such as sage, rosemary, oregano or parsley together with olive oil and a pinch of sea salt.
The roasted butternut squash soup is delicious as is or used as a base for your own creations. To make it more wholesome, I like to add cooked quinoa, lentils or baby spinach and garnish with some fresh cream, pumpkin seeds or pine-nuts. To make it kids-friendly, my son likes it with macaroni or alphabet pasta, grated parmesan and even peas or corn pieces. He also likes it drizzled with a little (or a lot!) of maple syrup or honey. I also use it as a base for pasta sauces. This soup freezes well, so I always make extra batches to freeze and use it whenever I need a quick soup or sauce for any type of meal. The possibilities are endless!
There’s something about homemade butternut squash soup that’s so cozy and comforting during the winter. It’s the perfect soup to warm your soul!
|Roasted Butternut Squash Soup|| |
- Olive oil (spray bottle)
- 2 lbs or a medium size butternut squash (washed, peeled and diced into ½ inch or 1.5cm cubes)
- ½ cup garbanzo beans (chickpeas) from a can
- 4 cups water
- ½ cup of cream
- 1 teaspoon salt
- Pepper to taste
- 1 teaspoon mushroom seasoning or 1 block of vegetable bouillon
- Pre-heat oven to 450 F or 230 C
- On a baking tray lined with baking paper, spray on or drizzle olive oil evenly
- Layout diced butternut squash in single layer making sure not to over crowd them and spray or drizzle with a little olive oil then season with pinch of salt and pepper
- Roast in oven at 450 F until tender (approximately 15 minutes)
- Transfer roasted butternut squash into a pot
- Add garbanzo beans, water, cream, salt, mushroom seasoning or vegetable stock and bring to boil
- Transfer to blender and puree until smooth
- Serve in a bowl with some fresh cream, shredded herbs and bread.
Preferred vegetable stock powder: Po Lo Ku Shitake Mushroom Seasoning.
Preferred vegetable stock cubes: Rapunzel Vegetable Bouillon (vegan, no salt added).