Waitrose and Partners
Roasted squash & chickpea soup

Roasted squash & chickpea soup

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

Ingredients

  • 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)

Method

  1. 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.

  2. Meanwhile, toast the pumpkin seeds for a couple of minutes, either in a dry frying pan or in the oven on another baking tray.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,284kJ/ 308kcals

Fat

17g

Saturated Fat

6.9g

Carbohydrates

27g

Sugars

13g

Fibre

7.6g

Protein

8g

Salt

0.4g

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