This soup is thick and creamy without the addition of milk. Blending the butternut squash and sweet potato make it a nice thick texture. Adding the shredded zucchini at the end adds extra goodness.
2 tbsp. olive oil
1 cup chopped sweet onion
1 cup chopped sweet potatoes
1/2 tsp. salt and pepper
3 cloves chopped garlic
8 cups of butternut squash cut into 1” pieces
4 cups strongly brewed Lemon-Ginger Turmeric Rooibos Tea ( Steep 8 tsp. tea in 4 3/4 cups boiling water. Steep until cool. Strain tea and measure 4 cups.)
1 carton (900ml) sodium reduced chicken broth
1 Tbsp. turmeric powder
1 tsp. ginger powder
2 tsp. cumin
2 cans (15oz.) chickpeas drained
2 cups shredded zucchini
In a large saucepan heat the olive oil over medium heat. Cook onion, sweet potato and garlic until onion is softened. Add the salt, pepper, cumin, ginger and turmeric powder. Cook for 1 minute. Stir in squash and tea. Cover and bring to a boil. Simmer over medium heat stirring occasionally until squash is tender – approx. 12-15 minutes. Remove from heat and use either an immersion blender or a high speed blender to blend until smooth—do in batches if using this method. Return soup to pot and add the chickpeas heating until chickpeas are warm.
Ladle into bowls and add some shredded zucchini to each bowl.
Lemon-Ginger Turmeric Rooibos Tea
We blend this for the ginger & turmeric lovers & we are not shy on the ginger & turmeric.
Ingredients: Red Rooibos, almonds, calendula petals, bourbon vanilla bits, flavour.
Item No: 2024