This soup rocked our weeknight meals this week. The pureed butternut squash makes a fantastic flavorful base without being loaded up with dairy. The celery and carrots complement the chick peas perfectly. The only thing I might consider doing differently in the future, is adding actual chunks of butternut squash as well.
Surprisingly this soup was comprised of pantry items that I already had on hand. I love to play soup roulette and make a soup based on already stocked items.
Butternut Squash & Chick Pea Soup with Quinoa Noodles
1. In a small sauce pan with 1 tablespoon olive oil, saute: 1/2 medium red onion, diced and 2 cloves minced garlic until soft.
2. In a slow cooker combine: 2 cups vegetable broth, 1 can chick peas, 1 can pureed butternut squash, 5 stalks sliced celery, 2 medium carrots peeled and sliced, 1 teaspoon cayenne pepper, salt and pepper to taste.
3. Cook on low for 5-6 hours or high for 3-4 hours. Just before serving, cook 1-1/2 cups Quinoa pasta according to directions. Add to soup, turn off heat and serve immediately. Do NOT overcook quinoa pasta, they will disintegrate.
Bluebird Hill Art 