This is an easy weeknight soup that is packed with both fiber and nutrients. The recipe makes enough for 2-3 servings but can easily be doubled or tripled.
Ingredients
1 quart unsalted or low salt vegetable or chicken stock
3 medium garlic cloves crushed
½ onion chopped into 3-4 pieces
½” knob of ginger peeled and cut into 2-3 pieces
1 t. turmeric
kosher salt and fresh ground pepper to taste
1 medium butternut squash peeled, seeded and cut into ¾” cubes
1 T. olive oil
2 t. cumin powder
1 medium bunch of lacinato kale, large ribs removed, washed and cut into ½” ribbons
10 ounces of cooked chickpeas (if you can find them in a glass jar rather than a can or paper packaging, they tend to be higher quality and fresher. Whole Foods carried the jovial brand in glass jars)
Hot sauce (optional)
PREPARATION
- Preheat oven or toaster oven to 365°F.
- Place the stock, garlic onion, ginger and turmeric in a pot large enough to accommodate all the ingredients. Simmer the stock over medium heat for 15-20 minutes (adjusting the heat to keep the soup from reaching a rolling boil), until the garlic and onions have become soft. Using a slotted spoon remove the onion, garlic and ginger from the stock and discard.
- Taste the stock and add salt and pepper to taste
- While the stock is simmering, toss the butternut squash cubes, olive oil and cumin together in a bowl. Place the squash on a baking pan and roast until tender with some browned bits on a few edges (about 15-20 minutes).
- When squash is done, bring the stock back to a simmer and add the kale, stir and allow to cook for 2-3 minutes. Add the chickpeas and the squash and stir to combine.
- Check seasonings again and, if desired, add hot sauce to taste to make the soup a bit spicier.
cooking for my daughters 