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.


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