Butternut Soup with Crunchy Chickpeas
If you are not a big fan of butternut squash, you might like this recipe. This soup is a mix of potatoes, carrots and some butternut
  1. Chop butternut squash and toss in olive oil, garlic powder, salt, pepper, and fresh thyme leaves.
  2. In your cooking pot, boil carrots, chopped and peeled potatoes, and minced garlic.
  3. Once boiled vegetables are fork tender, add roasted squash and blend with added chicken stock.
  4. Add heavy cream and milk until you’ve reached your desired consistency.
  5. Season with salt and pepper to taste.
  6. Garnish with chives and crunchy seasoned chickpeas. I bought some Bombay spiced crunchy chickpeas from Saffron Road!
Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/butternut-soup-with-crunchy-chickpeas/