ROASTED BUTTERNUT SQUASH SOUP WITH SALSA VERDE & CRUNCHY CHICKPEAS
SUBSTANTIAL AND FREEZER FRIENDLY
I love this substantial soup and constantly have a few portions to hand in the freezer. The addition of beans and chickpeas adds a little more protein and fibre as well as a creamy texture. Salsa verde is a great one to have in the fridge - it enhances almost any dish and lasts for around 3-5 days in an airtight container in the fridge. I tend to make a big batch on the weekend to add to meals throughout the week.
INGREDIENTS: SERVES 4-6
1 large butternut squash, peeled deseeded and diced
1 large white onion, peeled and cut into chunks
4 garlic cloves, peeled
4 tbsp olive oil
1 tin butterbeans, drained and rinsed
1L stock (vegetable/chicken)
1 thumb ginger, peeled & finely chopped
Salt and Pepper
FOR THE SALSA VERDE:
1 handful basil
1 handful mint
2 cloves garlic, peeled
2 tbsp red wine vinegar
1 tbsp capers
4 small cornichons
8 tbsp olive oil
6 anchovy fillets (optional)
METHOD:
Preheat the oven to 150°c.
Spread the butternut squash, onion and garlic cloves into a baking tray. Drizzle with olive oil, season with salt and pepper and mix until the veg is well coated. Bake in the oven for 2 hours, stirring occasionally.
10 minutes before the end, mix the butterbeans into the tray and continue to bake for a further 10 minutes.
Meanwhile make your salsa verde: place all the herbs in a food processor and pulse a few times. Add in the rest of the ingredients and whizz until smooth (or desired consistency). Season to taste, adding any extra salt, vinegar, herbs or oil to your liking. (Alternatively, finely chop all the ingredients and mix together). Any leftover can be stored in an airtight container in the fridge for 5 days.
Once the veggies are soft, pour into a blender with the ginger and ¾ stock and blitz until smooth. Keep adding more stock until you reach your desired consistency.
FOR THE CHICKPEAS:
1 can chickpeas, drained and rinsed
Extra Virgin Olive Oil
Smoked paprika
Salt & pepper
METHOD:
Preheat the oven to 200°c.
Drain and rinse the chickpeas.
Rub them dry in a tea towel and pour into a roasting tray.
Mix the chickpeas with the olive oil, smoked paprika, salt and pepper until well coated.
Roast in the oven for 30-40 minutes, stirring occasionally until golden and crunchy.
