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Creamy Butternut Squash Soup with Feta & Spinach-Chickpea Sauté Recipe

Name: Creamy Butternut Squash Soup with Feta & Spinach-Chickpea Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 32 fl oz vegetable broth; 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed; 5 cloves garlic, minced; 4 oz feta cheese, crumbled; 1 bunch spinach, stems removed and leaves chopped; 1 lemon, juiced; 1 (15 oz) can butternut squash purée; 1 large yellow onion, diced; 1/4 tsp black pepper; 1/4 tsp ground nutmeg; 1/4 tsp crushed red pepper; 2 tbsp extra virgin olive oil; 1/2 tsp salt

Stashcook

This is a warm, creamy soup made with butternut squash instead of pumpkin. It's topped with feta cheese and served with a side of spinach and chickpeas that have been sautéed with garlic and a hint of lemon.

Ingredients

32 fl oz vegetable broth

1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed

5 cloves garlic, minced

4 oz feta cheese, crumbled

1 bunch spinach, stems removed and leaves chopped

1 lemon, juiced

1 (15 oz) can butternut squash purée

1 large yellow onion, diced

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/4 tsp crushed red pepper

2 tbsp extra virgin olive oil

1/2 tsp salt

Method

Wash and dry the fresh spinach leaves.

Preheat a medium saucepan over medium heat. Add 1 tbsp olive oil and swirl to coat the bottom.

Add the diced onion to the saucepan; cook, stirring frequently, until softened, about 3 to 4 minutes.

Add half of the minced garlic, nutmeg, and a pinch of crushed red pepper to the saucepan; stir until fragrant, about 15 to 30 seconds.

Stir in the butternut squash purée and vegetable broth; season with salt and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes.

While the soup simmers, heat a nonstick skillet over medium heat with the remaining 1 tbsp olive oil.

Add the remaining garlic and a pinch of crushed red pepper to the skillet; stir until fragrant, about 15 to 30 seconds.

Add the spinach to the skillet and toss with the garlic and olive oil; cook until wilted, about 3 to 4 minutes.

Stir in the chickpeas to the spinach mixture and season with salt and black pepper; cook until the chickpeas are heated through, about 1 to 2 minutes.

Drizzle lemon juice over the spinach and chickpeas and stir to combine.

Use an immersion blender to purée the soup until smooth.

To serve, divide the soup between bowls and top with crumbled feta cheese. Serve the sautéed spinach and chickpeas on the side.