Easy to Make Plant-Based Butternut Squash Soup
By: Oria Aponte

Now that the weather is a bit cooler, I think we can all agree, a hearty soup is just the right dish to bring us comfort.  Here is a simple butternut squash soup that can be made on a weeknight or as a side dish to any holiday meal.  Most of the ingredients needed are staple items we all have in our pantry or fridge.  It’s super easy, affordable and most of all – super delicious!  

I hope you enjoy making this nutritious and beautiful soup.

Butternut Squash Soup with Tahini and Crispy Chickpeas
Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 pounds cubed (1-inch) butternut squash (about 7 ½ cups)
• 1 cup no-salt-added chickpeas, drained and rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoons ground turmeric
• Pinch cayenne pepper
• 5 cups low-sodium chicken or vegetable broth*
• 1 tablespoon honey
• 2 tablespoons tahini
• 1/2 cup packaged crispy chickpea snacks (plain or lightly salted)
• 2 tablespoons chopped fresh parsley

Instructions:

• Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds more.
• Stir in the squash, chickpeas, salt, cumin, black pepper, turmeric, and cayenne pepper.
• Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the squash is very tender, about 20 minutes. Use a hand blender to puree until smooth. Stir in the honey.
• Place the tahini in a bowl and stir in 2 tablespoons of cold water. Add more water by the teaspoon until the tahini is loose enough to be drizzled.
• Serve the soup drizzled with the tahini, garnished with the crispy chickpeas and parsley.