Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk
A vegetarian and vegan soup recipe that is slow cooked. Perfect for this fall season and Thanksgiving!
Ingredients
- Butternut Squash skinned and cubed - 2 cups
- Olive Oil - 1 tablespoon + 1 tbsp
- Yellow Onion - 1 chopped
- Ground Cumin - 1 tsp
- Ground Cayenne - ½ tsp
- Salt - to taste
- Crushed black pepper - to taste
- Garbanzo Beans / Chickpeas - 1 can rinsed and drained
- Water - 1 cup
- Cilantro - ¼ cup + 1 tablespoon minced
- Coconut Milk - ½ can
Instructions
- Set the crock pot / slow cooker to high and add the 1 tablespoon 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 tablespoon 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 ¼ 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.