Butternut Squash Soup

Butternut Squash Soup

  • Cooking Time

    1 hour, 20 minutes

  • Serving Size


  • Ingredients

    • 1 pouch of A Dozen Cousins Trini Chickpea Curry

    • 1 butternut squash

    • Olive oil

    • 4 garlic cloves, minced

    • 1 shallot, minced

    • 4 cups vegetable broth

    • 1 tsp maple syrup

    • 1 tbsp butter

    • Salt & pepper, to taste

  • Instructions

    • Cut butternut squash in half, vertically, and remove seeds.

    • Preheat oven to 425 degrees F. Place the butternut squash halves on the pan, drizzle with olive oil and season generously with salt and pepper.

    • Turn the squash face down and roast in oven for 40-50 minutes, or until it is fully cooked through and tender. Set the squash aside until it is cool enough to handle.

    • On a separate baking sheet, pour 1 pouch of A Dozen Cousins Trini Chickpea Curry. Spread out evenly into one layer and roast in the oven at 400 degrees F for about 12-15 minutes, or until crispy. Make sure to mix around halfway through. Set aside once done.

    • Heat olive oil in a large pot over medium heat. Add minced shallot and sauté for 2-3 minutes.

    • Add garlic and sauté for an additional 1 minute.

    • Using a large spoon, scoop out the flesh of the butternut squash into the pot. Add vegetable broth and maple syrup. Blend using an immersion blender until smooth.

    • Add butter and salt & pepper to taste.

    • Serve and top with roasted Trini Chickpeas.