Golden Comfort Soup

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.

About Pamela Schoenewaldt

Pamela Schoenewaldt, historical novels of immigration and the search for self in new worlds: WHEN WE WERE STRANGERS, SWIMMING IN THE MOON, and UNDER THE SAME BLUE SKY (all HarperCollins).