Butternut Squash & Chickpea Soup ~ Zuppa di Zucca e Ceci

This is super easy to make. Delicious Autumn comfort food! You can make this using pumpkin rather than butternut squash.

Watch Vittoria prepare this on Todd & Vittoria’s Cooking Adventures

Ingredients

• 1 Onion, sliced
• 1/2 lb/600g Butternut Squash, cubed
• 14oz/400g can Chickpea, drained & rinsed
• Greens from 2 Beets, chopped
• 3 Juniper berries
• 2 Bay leaves
• 4-6cups/1-1.5ltr Water or Vegetable stock or Chicken stock
• Olive oil
• Salt & pepper, to taste

Preparation

1. Sauté onion slices in olive oil, until onion becomes transparent, even slightly browned.
2. Add the juniper berries and diced butternut squash.
3. Add chickpeas, beet greens, bay leaves, and enough water or broth to cover the vegetables. Bring to boil, then cover and simmer for 30 minutes.
4. Remove juniper berries and bay leaves before serving.

Side note: We love to add roasted cubed beets to the soup just before serving.

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