Butternut squash is a hard winter squash that grows on a vine. It is sometimes referred to as the butternut pumpkin or gramma in Australia and New Zealand. It has a sweet nutty taste similar to that of a pumpkin and it becomes increasingly sweeter and richer as it ages.. Butternut squash is a good source of fiber, manganese, magnesium, potassium and Vits A,C and E.
Chickpeas sauted and seasoned with lime juice, salt and pepper added a different dimension to this rather plain Butternut Squash soup. I tried coconut oil instead of the usual EVOO I use in most of my western/italian/mediterranean dishes. Coconut Oil is so under rated, don't you think? Not many of us know that coconut oil is made up of nearly 50% lauric acid which is known to help speed up metabolism, to burn belly fat and improve cellular function. I met the husband of my friend Sherin last night who advised me to take a tbsp of coconut oil twice a day on an empty stomach to help with any inflammation in your digestive system. Key is to look for virgin coconut oil so as to ensure it is not adulterated.
Ingredients (Serves 4)
3 tbsp coconut oil (2 tbsp for the squash soup and 1 tbsp for the chickpeas)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp coriander powder
1 tsp cumin powder
1 tsp salt
1 qt vegetable broth
1 medium butternut squash, peeled and cut into chunks
1/2 can chickpeas
2 tbsp lime juice
Salt & pepper
1) Heat a saucepan and warm up 2 tbsp coconut oil. Fry the diced yellow onions and minced garlic.
2) Add in all the spice powders and salt and saute further.
3) This will be followed by the butternut squash and veg stock. Cover and let it cook for 5-10 mins.
4) In the meantime, saute the chickpeas in another tbsp of coconut oil, lemon juice, salt and pepper. This will give a peppery tangy taste to the chickpeas. After 2-3 mins on medium heat, set aside.
5) After 10 mins, the squash would have softened.
6) Blend this mix and pour it back into the pot. Check and adjust for seasoning.
7) When serving, scoop out the butternut squash soup in to a soup bowl and place chickpeas in the center. Add a sprig of coriander leaves for garnish and finish up with a swirl of coconut oil.