Om nom nom. Seriously, fall soups are one of the best parts of the season! And here’s another one to add to your list.
This soup makes the most delicious broth EVER! The flavors will make your tummy sing. It’s a vegetarian, low carbohydrate and gluten free soup. If you’re not a vegetarian, you can add pieces of chicken if you’d like! This combination of butternut squash, celery and chickpeas is perfection.
This would be a fantastic addition to your Thanksgiving dinner! Definitely add that cracked pepper at the end, makes a huge difference!
2 tbl olive oil
1 medium onion, diced
2 cups celery, chopped
6 cups butternut squash (should be about 1 large sized squash)
32 oz can chickpeas
1 tsp salt
1 tsp pepper
1/2 cup parsley, chopped
7 cups vegetable broth
1 cup quinoa
Ready for how easy this is?
1. Heat the olive oil in a large pot. Saute the onions. Add the celery and sauté for another 3 minutes.
2. Add the squash, chickpeas, salt, pepper and parsley. Stir.
3. Add the broth, stir and let boil for about 10 minutes, or until the squash is tender enough that you can stick a fork through it easily.
4. Lastly add the quinoa. Stir and then let it cook for another 10 minutes. Serve with fresh parsley, cracked black pepper and parmesan cheese!
If you won’t be eating right away, don’t add the quinoa until 10 minutes before you are ready to sit down. Otherwise, the quinoa will soak up all of that delicious broth and instead, you’ll have a pilaf 🙂
(If you are leaving to cook in a crockpot all day, don’t add the quinoa until you are almost ready to eat!)
**If you are adding chicken, just sauté pieces of chicken breast with the onions at the very beginning and then continue as written.
Simple as that! Perfect for a throw together weeknight meal, or as a Thanksgiving appetizer! I hope you try it!