Butternut squash, chickpea and chilli soup

[debih]

As requested. Just note - be careful with the lime juice. I would have preferred it without.

I doubled up the ingredients to freeze some for my lunches next week (except I forgot to double up the stock so ours was rather thick )

1 butternut squash, halved and deseeded
1 large tin chickpeas, drained
1 onion, diced
1 red chilli, chopped
1 clove garlic, crushed
1 tsp coriander (dried - ground or crushed)
700ml vegetable stock
juice half a lime

Roast the squash for 45 minutes on gas mark 5. Peel the squash when finished and chop into chunks.

Fry the onion, chilli, garlic and coriander until the onions are soft. Add the squash, stock and half the chickpeas. Boil and simmer until the squash is nice and soft.

Zuzz it up and then add the remaining chickpeas and lime and warm through.

[Kaz]

That does sound nice

[Ally]

Thanks Debih..I'll skip the lime juice I think.

Or do you think maybe just a few drops?

I'll make this in the next few days.

[debih]

I would do the lime juice a little tiny bit at a time.

I tasted it and it was lovely and then I threw the lime juice in and you could really taste it immediately. It didn't spoil it - I just preferred it before.

[Ally]

I would do the lime juice a little tiny bit at a time.

I tasted it and it was lovely and then I threw the lime juice in and you could really taste it immediately. It didn't spoil it - I just preferred it before.

I'll do as you suggest ta.

[tonicha]

Sounds really lovely Debih, thank you for posting it.

I'll try it next week - we need something to warm us up

And my limes are ready too