There aren't many soups as rich and versatile as Butternut Squash Chickpea Soup. This flavor-packed combination can be adapted in many ways, seasoned to suit the occasion and always provides a nutritious combination of vitamins and protein amino acids to support all types of diets. About Chickpea and Butternut Squash Soup If you are looking for a nutritious, richly flavored soup that can be presented in many forms, a combination of butternut squash and chickpeas used as an adaptable base may be just the answer. you are looking for. Whether used as a thick soup with a light broth or blended to a satiny creaminess, it's hard to go wrong with these two base ingredients. Butternut squash, a winter squash with a deep, sweet flavor that resembles that of pumpkin or sweet potato, provides many vitamins and minerals as well as carotenes. Chickpeas, also known as this beans or garbanzo beans, provide protein-built amino acids, plenty of fiber, and an appealing texture. Fundamental Recipe Although much of the fun offered by Butternut Squash Chickpea Soup lies in the adaptable nature of the dish, it's good to start with a simple recipe before you start playing with the many options available. Knowing how to make a great recipe with two shapes gives a great base from which to grow.* 1 medium onion, diced* 1 garlic clove, chopped or crushed* 1/2 cup chopped parsley (optional)* enough oil for frying* 3 cups butternut squash, raw, peeled and cubed* 2 cups chickpeas, drained, boiled or canned* 5 cups chicken or vegetable broth* salt and pepper to taste* cream to finish (optional)* croutons (optional) Sauté onion, garlic and parsley in a heavy soup pot in the middle of paper ......, or a single sage leaf floating on top of the soup. More options Because the base soup is so flexible and easy to adjust there. There are still other ways to play with the recipe. Imagine a slightly sweet “pumpkin pie” soup seasoned with pumpkin seasoning. Also consider the rich flavor of squash enhanced by roasting or grilling: By substituting three cups of pureed roasted squash or grilled squash, the flavor of the soup takes on darker, deeper tones, with the roasted squash offering a trace of smoky mystery. The same soup blended to a smooth bisque consistency, topped with leftover toasted corn kernels and a dollop of pico de gallo salsa, provides a Tex-Mex twist to this soup. Whether you want summer roasted squash soup or the warm fall shimmer of poultry. seasoning and cream, the squash and chickpea base provides a superb backdrop for creative cooking.