This recipe was made by Catrina over at Planted Families
1 Tablespoon olive oil
1½ cups chopped yellow onion (about one large onion)
2 cups sliced carrots (about 3 large carrots)
1 cup chopped celery
1 cup chopped red bell pepper
1 teaspoon pink salt
Pinch of red pepper flakes
3-4 cloves minced garlic
2 cups chopped squash of choice (I used delicata)
2 cups peeled and chopped beets
1½ Tablespoons of fresh peeled ginger, minced
6 cups vegetable broth
1 cup chickpeas
Stale bread or crackers
Plain yogurt or cashew cream sauce to garnish
In a large soup pot, heat the olive oil over medium heat and then add the onions, carrots, celery, pepper, salt and red pepper flakes. Cook down, stirring occasionally for 10 minutes.
Then add your garlic and sauté for about two minutes, or until you start to have a strong smell of garlic. Give it all a stir. Then add in your squash, beets, ginger and broth. Cover, and let the soup simmer on medium heat for 30-45 minutes, or until your veggies are soft enough to fall apart when poked with a fork.
Carefully using a ladle, transfer your soup to a high-powered blender and blend until smooth (I use a @vitamix on hot soup setting for this). Salt and pepper the soup to taste.
Garnish with chickpeas, crackers or bread and top with your yogurt or cream sauce! You can alternatively blend the chickpeas right into the soup!
Makes 6-8 servings.