This recipe comes from Cooking with My Kid where she says,
"We refer to this soup as “chickpea surprise soup” since the chickpeas aren’t noticeable until you dig in."
|Adding the Chickpeas|
from Cooking with My Kid
2 large butternut squash (peeled + cut into inch cubes)
6 cups veggie stock
1 1/2 teaspoon curry powder
1 large shallot (chopped very finely)
1 tablespoon olive oil
1 tablespoon honey
1 can chickpeas (drained + rinsed)
Preheat the oven to 400 degrees. Spray a cookie sheet with olive oil cooking spray and spread squash evenly to cook. Bake for 40 to 50 minutes or until soft and starting to brown. Meanwhile, heat a large pot over medium heat and add shallots. Cook until soft and translucent. Stir in curry and honey and continue to cook. Add 4 cups of stock and cook for 10 more minutes. Turn heat off. When squash is ready place 1/2 the prepared broth in a blender with 1/2 the squash. (Be sure to leave room for steam to escape.) Blend until smooth. Repeat with second half of prepared broth and squash. Return to pot and stir in chickpeas and remaining 2 cups of broth. Simmer for 10 minutes and serve hot with country bread. Serves 4 to 6.