Kabocha Squash Soup with Crispy Chickpeas

Kabocha Squash Soup with Crispy Chickpeas

This nourishing soup is a fall must.  Kabocha squash is a Japanese variety of winter squash that is very similar to butternut squash.  The outer skin is typically green, but some varieties are orange or red as well.  Kabocha is a low carb alternative to butternut squash and it is an excellent source of beta-carotene, which really helps support the immune system in the colder months.  This easy soup is a great way to showcase this superfood.  The deep, rich flavor of the squash pairs perfectly with the warm spices.  If you have time, make the crunchy chickpeas for an added kick.  But honestly just as delicious plain.  Enjoy!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 teaspoon ground cumin
  • 4 cups stock (chicken or vegetable, homemade preferred)

Ingredients

  • 1-15 ounce can of chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil
  • fresh ground pepper
Read the whole recipe on Three Hungry Boys