I thought up this soup during a zoom church service, so the inspiration could be divine. It’s certainly delicious, easy, comforting, and welcomes many interpretations. I hope you find it inspiring. Serves 4-6.
2 cloves garlic, crushed
2 onions, chopped
2-3 T oil or butter
1 can chickpeas (garbanzos), drained
1 C peeled, cubed butternut squash
water or broth
salt & pepper
Optionals: cumin, ginger, milk or cream, olive oil for drizzling, herbs for topping.
Saute the garlic and onions until wilted. Add the drained chickpeas and squash. Add enough water/broth to cover about 2 inches. I added salt and a dash of cumin. Simmer uncovered until the squash is very tender (10-15 minutes). Make a puree, either in a food processor or an immersion mixer. Return to heat. You may (I did) add a dash of milk or cream to taste. Adjust seasoning. Serve as is or fancied up with a drizzle of olive oil or herb toppings. Serve, enjoy, feel good. I’m sure it freezes well.