Butternut Soup Sunday
Butternut squash is one of my favorite things about fall. Sweet and savory at the same time it makes for a very nourishing soup. I added some chickpeas which you can either add whole or puree with the soup. Chickpeas add some nice texture but also protein, which essentially we need to feel full and nourished. You can add a little pumpkin seed or olive oil on top before serving as well.
- 3 cups of cubed butternut squash
- 1 small onion
- 1/2 cup of leeks
- 1/2 tsp whole peppercorn – freshly ground with a mortar (yes get one they are amazing)
- Dash of sea salt
- 1 cup canned chickpeas
- The rest is water and a blender
Clean, cut and cube the vegetables and put everything in a pot with water to cover
Boil for 20 minutes
Add 1 cup chickpeas to a blender and add the boiled vegetables – keep the the left-over broth on the side to use as needed based on how thick or thin you like your soup
Blend – and return to the pot to simmer and play with the taste – you can add ginger powder, curry, more sea-salt or any other dash of something that you like – or just add sea-salt and pepper to taste.
Here I added a little something sweet on top – you can use herbs or sliced apples or pears – these here are kiwi berries.
You can find a lot more recipes and learn more about what, why and how to eat for feeling nourished in my book EAT TO FEEL FULL and Nourish Yourself For Good or by joining the Path for Life online Program for new healthy habits.