Delicata squash soup with curried chickpeas and onions
Deliciously creamy comfort food, with a gently spiced topping. A great appetizer or lunch.
- 14 oz delicata squash 400g (1 squash)
- ½ onion
- 2 tbsp vegetable oil
- ¼ cup chickpeas 4tbsp
- ½ tsp curry powder
- 1 cup stock 240ml eg vegetable, chicken
Preheat oven to 375F/190C.
Cut the squash in half lengthwise and remove seeds.
Lay on baking sheet/tray cut side down and roast for 30min until tender.
Meanwhile, slice the onion and cook in the oil about 15min until gently brown hen add the chickpeas. Cook another couple mins then add curry powder. Stir and cook a minute or two then remove from heat.
Once the squash has cooked, to ensure it is smooth, you can scoop it out of the skin before blending. Or, roughly chop it and put in a blender with the stock. Blend until smooth.
Serve topped with the onions and chickpeas.
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link). Based on reader feedback, you may want to scoop the cooked flesh of the squash from the skin to ensure you don't get any tougher pieces in there.
Calories: 235kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Sodium: 480mg | Potassium: 794mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2965IU | Vitamin C: 26.4mg | Calcium: 72mg | Iron: 1.9mg