Step-by-Step Guide to Make Ultimate Butternut Squash, Kale and Chickpea Soup

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butternut squash, kale and chickpea soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut Squash, Kale and Chickpea Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butternut Squash, Kale and Chickpea Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash, Kale and Chickpea Soup:

1. Get 1 Medium Onion, finely chopped
2. Take 2 Teaspoons fresh ginger, minced
3. Get 350 g Mixed Kale, roughy chopped
4. Prepare 1 teaspoon fresh chillies
5. Get 1/2 Cup chickpeas, soaked in 1 Cup boiling water
6. Prepare 1 teaspoon cardamom
7. Prepare 1 teaspoon cinnamon
8. Make ready 1 teaspoon nutmeg
9. Get 2 cubes garlic & herb stock
10. Make ready 60 ml Olive oil
11. Get 600 g Butternut Squash, peeled and chopped. Seeds removed
12. Get 1 teaspoon cardamom
13. Take 2 Cups Water
14. Make ready More water if needed to achieve desired consistency

Instructions to make Butternut Squash, Kale and Chickpea Soup:

1. Soak chickpeas for an hour, covered. Drain chickpeas. Heat olive oil on low and sauté onion, chickpeas and butternut together in a pot. Put the lid on after 20 minutes. Stir after 15 minutes.
2. After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
3. After 15 minutes, add 2 cups tap water, switch the stove off and blend with a hand stick blender. If it’s too thick, add half a cup each time until you get your desired consistency. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.

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