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.
Nutella hazelnut kisses
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?
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 …
Sounds delicious. Could you also list measurements and temperatures of oven in Celsius for us here in the United States?
Thanks!!
Do you mean Fahrenheit?
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.
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).