Been busy with some new work and not much time to post lately. Here’s a lovely soup I made recently with butternut squash, which in my opinion is one of the most versatile of squashes. This soup is incredibly easy to make and also freezes well. I like the consistency to be a bit thick, but if you prefer you can thin it with some stock.

Butternut Squash and Chickpea Soup

2 15-oz cans of chickpeas, drained and rinsed
1 2-lb butternut squash
2 medium onions
1/4 cup of olive oil
5 cups of vegetable stock
1.5 teaspoons of roasted cumin
2 tablespoons of lemon juice, or more to taste
a few sprigs of fresh cilantro
salt and freshly ground pepper to taste

Wrap the squash tightly in aluminim foil and bake at 350 F for about 60 minutes, or until soft. Let the squash cool, then scoop out the flesh and put it aside, discarding the seeds and stringy stuff.

Heat the olive oil a heavy-bottomed saucepan. When hot, add onions and cook at medium heat until soft. Add the squash, chickpeas, stock, and cumin. Simmer for 30 minutes, covered. Puree the soup with an immersion blender or in a regular blender until smooth. If it seems too thick, add more water or stock to reach the desired consistency. Return soup to pot, stir in lemon juice, and reheat until warm. Sprinkle with cilantro leaves before serving.