I have already passed by this great pumpkin 100 times and Pumpkin and then decided again for a classic pumpkin. Hokkaido decided. But at my last purchase it was finally time, a butternut squash landed in my shopping cart. After that, it was time to research what I could do with these wonderful vegetables. Since it is getting colder and colder and I am longing for warming dishes, it had to be a Soup be. Beautifully seasoned with curry powder and refined with Cashews , which provide a wonderful creaminess. On your mark, get set and go with this warming wonder for body and soul.
Butternut squash soup, here the name says it all
Now how does the butternut differ from other Pumpkin varieties ? As the name suggests, it tastes somewhat nutty and not as fruity as its brother the Hokkaido. I find him in any case very tasty and once a nice change.
Soups Time Baby!
It’s getting creamy
Now how do we get the soup especially creamy? By blending them very finely in a high-powered blender with a handful of soaked cashews. I’ve linked you to my favorite blender below (no sponsoring). It really makes a huge difference whether you puree the soup with a really good blender or a magic wand. If your blender is not so powerful, you can also replace the cashews with coconut milk.
Very tasty with it tastes homemade naan bread, spelt rolls or baguette. So that our soup still gets a certain extra, we sprinkle them with fresh parsley. Not to forget, of course, the chickpeas. Yum!
Butternut squash soup with crispy chickpeas
- Warming
- creamy
- Spicy
- filling
- Fast and simple
Are you ready to enjoy the delicious and tasty, vegan and warming soup ? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Butternut squash soup with crispy chickpeas
FOR THE CRISPY CHICKPEAS
- 265 g Chickpeas – drained** after draining, pat dry with a kitchen towel, then the spices and oil can be absorbed better
- 15 ml Frying and baking oil
- 1 TL Curry powder* Purchased or self-mixed
- Sea salt to taste
FOR THE BUTTERNUT SQUASH SOUP
- 30 ml Frying oil or other high heat oil
- 2 Piece Garlic cloves peeled and finely chopped
- 1 Piece white onion or 2 shallots peeled and finely chopped
- 2 TL Curry powder purchased or self-mixed*
- ½ TL Cinnamon
- 1/4 TL Chili powder or a Bird Eye Chili
- 1 Pinch of nutmeg
- 750 g Butternut squash cut into coarse pieces, 5 cups, peel can be left on
- 1000 ml vegan vegetable broth
- 30 ml maple syrup
- Sea salt to taste
- black pepper to taste
- 50 g Cashews soaked in hot water for one hour or in cold water for 6 hours 1/3 cup
TO SERVE:
- optional spelt roll
- optional naan bread
- optional baguette
- optional fresh parsley
Anleitung
- Preheat oven to 215 degrees, line baking sheet with parchment paper. Remove seeds from pumpkin and cut into coarse pieces.
- FOR THE CRUSHY CHICKER BEANS, add chickpeas, oil, curry powder and salt a bowl and mix well once. Spread on the baking sheet and put in the oven. Bake for 20 minutes until golden brown and crisp.265 g Chickpeas – drained**, 15 ml Frying and baking oil, 1 TL Curry powder*, Sea salt to taste
- FOR THE BUTTERNUT CHICKEN S UPPLE, heat a large pot of frying oil on the stove. Sauté onion until translucent.30 ml Frying oil or other high heat oil, 1 Piece white onion or 2 shallots, 2 Piece Garlic cloves
- Add curry powder, cinnamon, chili and nutmeg and stir once.2 TL Curry powder, ½ TL Cinnamon, 1/4 TL Chili powder or a Bird Eye Chili, 1 Pinch of nutmeg
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More Information - Add butternut squash pieces and continue stirring until well combined. Add maple syrup, sea salt and black pepper.750 g Butternut squash, 30 ml maple syrup, Sea salt to taste, black pepper to taste
- Deglaze with vegetable broth and bring to a boil. Once the soup boils, turn down to medium heat and simmer for 15 minutes.1000 ml vegan vegetable broth
- When the cooking time is over, put the soup in a blender with the soaked cashews. Please work carefully as the liquid is very hot, add cashews and blend until a creamy soup is formed. If blender is not large enough, puree in two steps. Alternatively, use a wand or other hand mixer.50 g Cashews
- Taste and add seasoning if necessary.optional spelt roll, optional naan bread, optional baguette, optional fresh parsley
- Divide soup into plates, serve (optional) with spelt rolls and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.
Notizen
- Blendtec: https://amzn.to/2O5fXqI
