Vegan Sweet Spiced Butternut Squash Soup Recipe

About this recipe

A hearty and flavorful vegan soup featuring butternut squash, chickpeas, and warm spices, perfect for a satisfying dinner. This dish is both comforting and nutritious, ideal for those seeking a plant-based meal solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1pc Butternut Squash
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Chukde Bhuna Jeera Powder / Cumin Powder
• 45 g On1Y Cinnamon Powder
• 60G Primi Piatti Red Chilli Flakes
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 200 g Hommade Tomato Puree

Instructions

1. 1. Heat 1/4 cup olive oil in a large saucepan over medium heat.
2. 2. Add 1 diced onion and 3 minced garlic cloves; cook and stir for 4 minutes or until tender.
3. 3. Stir in 2 tsp ground cumin and 1 tsp ground cinnamon; cook for 1 minute until fragrant.
4. 4. Add 2 cups diced butternut squash, 1 can (400 g) tomato puree, 1/4 tsp red pepper flakes, 1 tsp dried oregano, and 1 can (400 g) chickpeas (drained and rinsed). Stir to combine.
5. 5. Add 4 cups of water to the mixture and bring it to a boil. Reduce heat to medium-low and simmer for 25 minutes or until the squash is tender.
6. 6. Ladle 2 cups of the soup into a medium bowl and mash with a potato masher until smooth. Return the mashed mixture to the saucepan and stir well.
7. 7. Taste and adjust seasoning with salt and pepper as needed.
8. 8. Serve hot, garnished with 1/4 cup chopped fresh cilantro.