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Roasted squash & chickpea soup

Roasted squash & chickpea soup

A silky smooth store-cupboard option that works every time. You can use 500g butternut squash (peeled weight) instead of frozen – just roast until tender and golden.

3 out of 5 stars(4) Rate this recipe
Vegetarian1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 500g pack frozen Cooks’ Ingredients Butternut Squash
  • Pinch chilli flakes
  • 1 tbsp Essential Olive Oil
  • 25g pumpkin seeds
  • 400ml can Essential Reduced Fat Coconut Milk
  • 500ml vegetable stock
  • 400g can Essential Chickpeas In Water, drained
  • Crusty bread, to serve (optional)

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the squash onto a baking tray with the chilli flakes and some seasoning, then toss in the oil to coat. Roast for 20-25 minutes, until tender.

  2. Meanwhile, toast the pumpkin seeds for a couple of minutes, either in a dry frying pan or in the oven on another baking tray.

  3. When the squash is almost ready, put the coconut milk, stock and chickpeas into a large saucepan and bring to the boil. Add the squash, cover and simmer for 5 minutes.

  4. Blend the soup with a stick blender until smooth. Sprinkle with the toasted seeds, a pinch of chilli flakes and a drizzle of olive oil. Serve with crusty bread, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,284kJ/ 308kcals

Fat

17g

Saturated Fat

6.9g

Carbohydrates

27g

Sugars

13g

Fibre

7.6g

Protein

8g

Salt

0.4g

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