Skip to content

Spicy Chickpea and Buttenut Squash Soup

November 27, 2010

I am sure you would agree that there is nothing quite like enjoying a warm bowl of soup on a cold snowy day.  Well, my friends, those days have arrived for us here in Northern Ontario.  The first accumulated snow fall of the winter.  Our ground and trees are completely covered in a dusting of at least 8 inches of snow after a blizzard that lasted all day long.

The only ones really happy about all this “white stuff” are our dogs, who love snow.   Even our new little puppy is playfully curious about this cold white fluffy stuff that comes all the way up to his chubby belly.

So, the snow is here and operation soup is well under way!  Once we get started, The Turnbulls, are a pretty determined bunch.  We’ve figured out how to successfully use our pressure canner and now all of our jars are properly sealing.  The next couple of days are going to be spent indoors in front of a warm stove and a couple of huge pots making and canning delicious soups.   We are using mostly local and organically grown vegetables with the odd exception made here and there.

Today, we are snowed in…a perfect day for making several batches of soup for the even colder days ahead.  This next recipe hails from New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein and we highly recommend picking up a copy.  Every recipe in this book is a sure hit!

RECIPE FOR SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP:

  • 3 tablespoons olive oil
  • 1 large Spanish onion, peeled and diced
  • 4 carrots, peeled and sliced
  • 1/2 cup diced celery
  • 4 cloves garlic, minced
  • 1 pound butternut squash, peeled and diced into cubes
  • 2 cups (16 ounces) canned diced tomatoes
  • 2 cups (16 ounces) canned chickpeas. rinsed and drained
  • 12 cups vegetable stock
  • 2 cups tomato juice
  • 1/2 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 1 cup flaked coconut
  • 1/2 cup brown sugar
  • 1 can (14 ounces) coconut milk ~ note: add the coconut milk when serving…do NOT add to the soup prior to pressure canning
  • 1 teaspoon minced Scotch bonnet chile pepper
  • 1/2 bunch fresh cilantro leaves, chopped
  • Kosher salt and freshly ground black pepper, to taste
  1. Heat a large stainless steel stockpot over medium-high heat.  Add the olive oil, onion, celery, and garlic and sauté for 10 minutes.  Add the butternut squash and sauté an additional 5 minutes.Next to the pot, add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.Bring the mixture to a boil.  Reduce the heat to medium and simmer until the squash is tender, 35 to 45 minutes.As you can see our 10 quart pot was not big enough for this DOUBLE batch.  Luckily, we have the greatest neighbours…one call to our friend up the road, a walk through the snow, and within minutes we were back in business with a bigger pot!  This is what happens when you are busy making two different double batches of soup at one time. Into the bigger pot you go!
  2. Stir in the chile pepper, cilantro, salt, and pepper to taste.  We doubled this recipe but only added 1/2 teaspoon of Habanero pepper…because I can’t take the heat.  Best to add these last few ingredients and adjust to your taste.
  3. Remove from the heat and ladle into hot sterilized jars.  To sterilize the jars place in the oven at 250F for 20-30 minutes. 
  4. Process in a pressure canner following directions.  We pressure canned this soup at 10lbs of pressure for 75 minutes.  Please follow the instructions and guidelines outlined in your pressure canning manual.   This soup can also be served fresh or jarred and refrigerated to be eaten over the next couple of days.  We did all of the above.
  5. Reheat to serve, adding the coconut milk after it has been heated through and removed from the stove.  Note: most of the time, this step is skipped and we just eat the hot soup as is.  It’s delicious and will be included in next years soup making roster.

Put up Total Spicy Chickpea and Butternut Squash Soup:

  • 7 x 1L regular mouth mason jars

Put up Total Tuscan Minestrone:

  • 7 x 1L regular mouth mason jars
About these ads
7 Comments leave one →
  1. November 27, 2010 9:32 pm

    Snow. I want snow. And this soup!

  2. November 28, 2010 1:48 am

    Your puppy is adorable! Wow, so much snow already! I don’t envy you with the snow. I hope we aren’t slammed with snow this year. Soup as always looks amazing.

  3. Janet Barton permalink
    November 28, 2010 7:41 am

    The soup is making my mouth water!!!!!! Wish I had a taste – fabulous shots and good recipe!!

  4. November 28, 2010 8:28 am

    Your puppy is super cute! How is the pressure canning going – better luck with leaving it an additional 30 minutes after the pressure has returned to 0?

    • November 28, 2010 9:02 am

      Yes, after the pressure gage goes down to zero (and, we watch to see how long this takes ~ it seems to be different depending on what you’re pressure canning…around 30-45 minutes) Then we will wait another 10+ minutes, then remove the petcock and wait another 10+ minutes…and when we open up the lid the jars have all sealed. Others, told us that you should leave the jars in the canner undistributed or they may not seal. The seals are good and strong as I have lifted them up by the lid only to test…and washed them etc…
      Are you doing any more pressure canning? I love to know if this might be the answer for you too! Since doing it this way we have had 21 out of 21 jars seal.

  5. November 28, 2010 12:45 pm

    The last time I pressure canned, it was butternut squash (I wasn’t crazy about the results) and about 3/4 quart jars sealed. The squash looked a little overcooked and the liquid was murky – not appetizing. I’ve been doing the same method as you: wait for pressure to reach 0, remove the petcock and wait another 10 minutes, open the lid, wait another 10 minutes and take them out. I’m not sure why some thing seal better than others, but the best result I’ve had was with turkey vegetable soup. Worst results are carrots – so much seepage. Still, the more experienced I get with pressure canning the better. I love checking your blog out and getting ideas on what to can. Pressure canning has really opened up all new ways to preserve.

  6. December 4, 2010 10:21 pm

    THis sounds so freaking delicious. I Would love to try this – especially with the coconut milk. Adorable puppy pics!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 274 other followers

%d bloggers like this: