Creamy and comforting vegan Butternut Squash Soup with Chickpeas and Coconut Milk that is slow cooked, is just what you need this fall!
It is that time of the year again. Not only do the boots and the coats come out but also the slow cooker. Soups and stew become the norm for most days. Though this year, I want to try some other recipes in my slow cooker. Lets see how that goes.
The easy part of the slow cooker is that it cooks by itself once you put all the things in. You don’t have to be by the stove. This might seem perfect for someone with a toddler at home who does not let me stay in the kitchen long enough to make a meal. The not so easy part is that, you have to plan ahead. I cannot decide at 5 in the evening what I want to make for dinner. It has to more like 11 in the morning, at least. Earlier would be better. I have just got to get used to that. I think once I get that going, life is going to be a little easier with my slow helper for all of this winter.
This slow cooked butternut squash and chickpea soup with coconut milk is a perfect fall recipe that can easily be your main dish for dinner. The chickpeas take care of the protein and makes it very filling too. I added some cumin and cayenne for spice and finished with some coconut milk. So, it has a very lightly spiced Indian curry touch to it. It might even taste good with your rotis or rice. I did not try that, but I think it will be good!
Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk – The Recipe
- Butternut Squash, skinned and cubed – 2 cups
- Olive Oil – 1 tbsp + 1 tbsp
- Yellow Onion – 1, chopped
- Ground Cumin – 1 tsp
- Ground Cayenne – 1/2 tsp
- Salt – to taste
- Crushed black pepper – to taste
- Garbanzo Beans / Chickpeas – 1 can, rinsed and drained
- Water – 1 cup
- Cilantro – 1/4 cup + 1 tbsp minced
- Coconut Milk – 1/2 can
- Set the crock pot / slow cooker to high and add the 1 tbsp of olive oil to it. Toss in the butternut squash cubes and mix well in the olive oil. Close and let it cook.
- In a saute pan, heat the 1 tbsp of olive oil and add the onions. Saute till translucent. Throw in teh cumin, cayenne, salt and pepper and mix well.
- Add this, water and the chickpeas to the squash in the crock pot.
- Cover and let it cook for 3 hrs or so till all the flavors mix in well.
- Remove the mixture from the crock pot and let it cool.
- Once cold, add the 1/4 cup cilantro and coconut milk and puree till smooth and creamy.
- Warm it before serving and garnish with minced cilantro and more coconut milk, if you need.
Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk
Ingredients
- Butternut Squash skinned and cubed - 2 cups
- Olive Oil - 1 tbsp + 1 tbsp
- Yellow Onion - 1 chopped
- Ground Cumin - 1 tsp
- Ground Cayenne - 1/2 tsp
- Salt - to taste
- Crushed black pepper - to taste
- Garbanzo Beans / Chickpeas - 1 can rinsed and drained
- Water - 1 cup
- Cilantro - 1/4 cup + 1 tbsp minced
- Coconut Milk - 1/2 can
Instructions
- Set the crock pot / slow cooker to high and add the 1 tbsp of olive oil to it. Toss in the butternut squash cubes and mix well in the olive oil. Close and let it cook.
- In a saute pan, heat the 1 tbsp of olive oil and add the onions. Saute till translucent. Throw in teh cumin, cayenne, salt and pepper and mix well.
- Add this, water and the chickpeas to the squash in the crock pot.
- Cover and let it cook for 3 hrs or so till all the flavors mix in well.
- Remove the mixture from the crock pot and let it cool.
- Once cold, add the 1/4 cup cilantro and coconut milk and puree till smooth and creamy.
- Warm it before serving and garnish with minced cilantro and more coconut milk, if you need.
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