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Roasted butternut soup with chickpeas

Aug 24, 2020 | Mains, Vegetarian

Everyone knows a butternut soup and there are many variations. This is definitely my favourite way to prepare this popular soup. Roasting the butternut with spices before blending it, enhances the natural sweetness of the butternut and adds a nuttiness to the flavour. The chickpeas are a great source of protein and also delicious when seasoned and roasted with spices. This soup is equally good as a family meal or to serve for a special treat. This delicious recipe was created and shared in LiG Tydskrif.

Roasted butternut soup with chickpeas
Serves 8 – 10

2 kg butternut, peeled and cubed

6-8 leeks, sliced or 2 large onions, chopped

1-2 garlic cloves, finely diced

1 small whole chilli, seeded and finely chopped (optional)

15 ml (1 tbsp) cumin seeds or 30 ml (2 tbsp) ground cumin

2 cinnamon sticks

60 ml (¼ cup) olive or avocado oil

lemon juice, salt and pepper to taste

1 x 410 g tin chickpeas, drained but keep the liquid

2 litres (8 cups) vegetable or chicken stock, or strong Rooibos tea

20 ml (4 tsp) curry powder

Roasted chickpeas for serving

1 x 410 g tin chickpeas, well-drained

5 ml (1 tsp) paprika

2,5 ml (½ tsp) ground cumin

15 ml (1 tbsp) olive or avocado oil

1-2 slices of feta, crumbled


1. Preheat the oven to 180 ˚C. Place butternut, leeks or onion, garlic, chilli, cumin, and cinnamon sticks in a large mixing bowl. Add oil and season with lemon juice, salt, and pepper. Toss until well coated. Place on a large baking tray.

2. Roast veggies on a large baking tray for 30 minutes or until just cooked. Add chickpeas and mix through. Roast for another 15 minutes and remove from the oven. Turn the oven temperature up to 200 °C.

3. Place two-thirds of the veggies and chickpeas into a large pot with the liquid from the chickpea tin, stock or tea, and curry powder. Bring to the boil, reduce the heat and simmer for 10-15 minutes.

4. Roasted chickpeas: Meanwhile, place the chickpeas with the spices, salt, pepper, and oil in a mixing bowl and mix until chickpeas are well coated. Place on a small baking tray and roast for about 10 minutes until golden brown and crispy.

5. Remove the chilli (or leave it in for a spicier soup) and cinnamon sticks from the soup. Blend the soup in a food processor or with a stick blender, until smooth.

6.  Stir in remaining veggies and chickpeas and heat through. Thin the soup down with extra stock or tea, depending on how thick you like it. Season to taste and serve with roasted chickpeas and feta.

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