As part of Squash Week, I knew there had to be at least one soup - not to mention it's my favourite thing to eat for lunch. There's a recipe for Squash and Sage Soup on this website, but I feel like it's a bit overdone at this time of year and I wanted something brighter and fresher-tasting.
Plus, I had carrots and chickpeas left to use up. So I roasted half of the chickpeas and used them as a crunchy topper.
1/2 squash (I used the hooligan variety)
1 shallot, sliced
1 garlic clove, sliced
1 packet miso soup paste
1/2 vegetable stock cube
2 carrots, grated
1 tsp paprika, 1 chilli powder
1 tsp chilli flakes
1 tsp ground ginger
2 tbsp olive oil
Peel and chop the squash into roughly 3cm cubes.
Soften the shallot and garlic with a little olive oil.
Add the chopped squash, chilli flakes and ground ginger.
Allow all to colour.
Add half of the grated carrots and mix well.
Tip in the miso soup paste, the half stock cube and the water.
Bring to a simmer and simmer for 10 minutes, or until the squash falls apart under your spoon.
Meanwhile, dry 20g of the chickpeas on a teatowel and lay them out on a baking tray.
Toss the chickpeas in the paprika, chilli powder and a little salt and oil. Bake for 10 mins at 180 degrees celsius.
Add the remaining 60g chickpeas to the soup and simmer for another few minutes.
Remove from the heat and blend.
Add the remaining half of the grated carrot and stir well.
Heat the soup to cook the grated carrot.
To serve, ladle into bowls and top with the roasted chickpeas and a drizzle of olive oil.