Creamy butternut squash bisque with turmeric roasted chickpeas and tahini is an easy and elegant dinner! This recipe is a healing blended vegetable soup-hydrating, easy to digest and quick to make.

Butternut Squash Bisque with Turmeric Roasted Garbanzos [Vegan]

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Calories

199

Serves

4

Cooking Time

20

Ingredients

For the Butternut Squash Bisque:

  • 1 tablespoon coconut oil
  • 1 cup celery, chopped
  • 1 cup carrot, peeled and chopped
  • 1 cup onion, peeled and chopped
  • 1 clove garlic, minced
  • 1 medium butternut squash, peeled, seeded and chopped
  • 4 cups water or vegetable stock
  • 1/2 teaspoon salt
  • 2 teaspoons za’atar (optional)
  • 1 tablespoon harissa paste (optional)
  • 1 tablespoon lemon juice

For the Turmeric & Black Pepper Roasted Chickpeas:

  • 15 ounces (about 2 cups or 1 can) chickpeas, canned or cooked
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper

Preparation

For an Instant Pot:

  1. For the soup, set your pot on 'Sauté' and add the coconut oil, celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, za'atar, and harissa paste.
  2. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.

For Stove Top Cooking:

  1. For the soup, in a medium stock pot heat the coconut oil and add the celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, and za’atar. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.
  2. To make the Turmeric and Black Pepper Roasted Chickpeas, drain and rinse the chickpeas and transfer to a small mixing bowl. Toss with the coconut oil, sea salt, turmeric and black pepper. Spread onto a sheet pan and roast at 400°F for 20 minutes.
  3. To serve the soup, portion the hot soup into bowls and drizzle with tahini. Garnish with roasted chickpeas and chopped parsley.

Nutritional Information

Per Serving: Calories: 199 | Carbs: 27 g | Fat: 9 g | Protein: 6 g | Sodium: 670 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Rachel Carr

See My Recipes

Rachel Carr has been a vegan and vegetarian chef for over ten years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

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