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Butternut squash, chickpea and spinach soup!

January 6, 2020 //  11 Comments

For butternut squash
1 butternut squash, cut into 1 inch pieces
1 tsp sunflower oil
1/2 tsp salt
Oven at 180 C

For the soup
1 tbsp sunflower oil
2 medium sized onions, finely chopped
1 tsp salt
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp ground cumin
1 x 400 gms tin of chopped tomatoes
1 x 400 gms tins of chickpeas
400 ml boiling water
100 gms spinach leaves, roughly chopped

You can find the recipe video on my Youtube channel ‘Food with Chetna‘ here.

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Category: Recipes, Vegetarian, VideoTag: chetnas healthy indian, comfort food, Food with Chetna, healthy recipes, Vegan recipes, vegetarian recipes

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Comments

  1. Jocelyn

    January 6, 2020 at 9:55 pm

    Chetna, I have your book, Healthy Indian, and in this recipe it says 1/2 tsp of chilli powder, not 1 tsp as listed above. Which amount is correct?

    Reply
    • PedanticPete

      January 7, 2020 at 10:10 pm

      In the video, she uses 1 tsp … and some chilli flakes as a garnish … use your own taste / judgement … I’ve gone a bit off piste and added smoked paprika as well, its just my current add to everything …

      Reply
  2. Janice p.

    January 7, 2020 at 12:43 am

    Sounds delicious. Could you also list measurements and temperatures of oven in Celsius for us here in the United States?
    Thanks!!

    Reply
    • K.

      January 7, 2020 at 6:31 pm

      Do you mean Fahrenheit?

      Reply
  3. Jennifer D

    January 7, 2020 at 4:09 am

    For those that would like the temperatures in Fahrenheit and metric measurements, it’s best to look online on conversion charts. It’s a great way to learn the metric system. I love learning & opening my mind to learn new ways on cooking.

    Reply
  4. Sara

    February 3, 2020 at 12:48 am

    I was recently diagnosed with wheat, egg, and cows milk allergies. This is a great recipe for a hearty vegetarian soup. I love the way the spices and onions come together. It was also a hit with picky eaters in our house, so that is a win. Thanks for the recipe Chetna!
    Also: if you plan on using for meal prep lunches (became yum), you can also leave the squash and spinach separate (if you like them less soggy).

    Reply

Trackbacks

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    January 8, 2020 at 11:09 am

    […] I have written down the list of the ingredients on my website and here is the link – https://www.chetnamakan.co.uk/butternut-squash-chickpea-spinach-soup/ […]

    Reply
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    January 11, 2020 at 3:07 pm

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