Butternut Squash Chick Pea Soup
Servings
12 Servings
Ingredients
- 1 cup dried chick peas soaked overnight in cold water and rinsed, reserved
- ⅓ cup olive oil
- 2 large onions quartered
- ¼ cup brown sugar
- 1 medium size butternut squash peeled, seeded and cut into 1-inch squares
- 1 medium kabocha squash peeled, seeded and cut into 1-inch squares
- 12 cups water
- 2 pinches saffron
- 2 teaspoons turmeric
- 1 tablespoon ground ginger
- Salt to taste
- 1 tablespoon cinnamon
- ½ teaspoon ground cloves
- 1 pinch nutmeg ground pepper to taste
- ½ cup toasted pumpkin seeds for garnish (optional)
Instructions
- Heat the oil in a wide heavy-bottom pan.
- In a food processor, coarsely grind the onions, and add to the skillet.
- Reduce the flame to medium, and cook, stirring occasionally, until the onions are very dark.
- Add brown sugar and cook 2 minutes more, stirring. Add the reserved chick peas and all but the last 2 ingredients, and bring to a boil.
- Reduce to medium-low and cook 2 hours. Cream the soup in batches with an immersion blender.
- Add the ground pepper, and adjust seasonings and texture.
- Top each serving with a sprinkling of pumpkin seeds, if desired.
- Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.
