Turmeric butternut squash soup

By Joy McCarthy
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SERVES
4
 TO
6

Ingredients

  • 3 to 4 cups (750 milliliters to 1 liter) peeled and cubed butternut squash (about 1 large)
  • 2 tablespoons (30 milliliters) + 1/2 teaspoon (2 milliliters) extra-virgin olive oil, divided
  • 4 to 6 cups (1 liter to 1.5 liters) vegetable stock, divided
  • 2 white onions (or 6 shallots), chopped
  • Juice of 1/2 lemon
  • 1 teaspoon (5 milliliters) ground turmeric
  • 1/2 teaspoon (2 milliliters) ground ginger
  • 4 lacinato kale leaves, centre stems removed, chopped
  • Pinch of sea salt
  • 1/4 cup (60 milliliters) Roasted Chickpeas (see below), for garnish

Roasted chickpeas:

  • 1 can (425 grams) chickpeas, drained and rinsed
  • 1/2 teaspoon (2 milliliters) garlic powder
  • 1/2 teaspoon (2 milliliters) sweet paprika
  • 1/2 teaspoon (2 milliliters) Italian seasoning

Directions

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Spread the butternut squash cubes evenly on one baking sheet and drizzle with one tablespoon (15 milliliters) of the olive oil. Bake for 30 to 35 minutes, until fork-tender. Let cool for ten minutes. Leave the oven on to cook the kale chips.
  3. Meanwhile, heat the vegetable stock in a large pot over medium heat. Reduce the heat and keep warm.
  4. Heat one tablespoon (15 milliliters) olive oil in a medium frying pan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about five minutes.
  5. In a high-speed blender or food processor, combine the squash, onions, one ) cups of the vegetable stock, lemon juice, turmeric and ginger. Blend until smooth. Add up to two cups (500 milliliters) stock for a thinner consistency, if needed. Transfer the soup to the large pot and keep warm over low heat until ready to serve.
  6. To make the kale chips, spread the kale evenly on the other prepared baking sheet. Drizzle with the remaining 1/2 teaspoon (two milliliters) olive oil and sprinkle with sea salt. Bake for eight minutes, or until the kale is crispy. Be careful not to burn the chips.
  7. Serve the soup hot, garnished with kale chips and Roasted Chickpeas. Store, without the kale and chickpeas, in an airtight container in the fridge for up to five days or in a mason jar in the freezer for up to three months.

Roasted chickpeas:

  1. To make the Roasted Chickpeas, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Spread the chickpeas on a kitchen towel. Top with another kitchen towel and pat dry. This will help the spices stick to the chickpeas. Place the chickpeas in a medium bowl, sprinkle with the garlic powder, paprika and Italian seasoning, and toss to coat.
  3. Evenly spread the chickpeas on the prepared baking sheet and bake for 35 to 40 minutes, until crispy and golden brown. If they are not crispy after 30 minutes, increase the heat to 375°F (190°C) and cook for five to ten minutes longer—just be careful they don’t burn. Set aside until you’re ready to add them to the salad.

Excerpted from The Joyous Cookbook by Joy McCarthy.  Copyright  ©  2019  by  Joy  McCarthy. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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