4 tbsp olive oil
1 small Ontario onion
1 stalk of Ontario celery, diced
1 Ontario carrot, peeled and diced
2 cups of chickpeas, dried or canned*
2 cups of Ontario butternut squash, cubed
4 – 5 cups of water
Salt and pepper to taste
Fresh Ontario parsley, chopped
Heat olive oil in a soup pot.
Add the onion, celery and carrot and sauté until they start to soften and turn brown.
Add in the butternut squash and sauté for a few minutes, mixing to coat the squash in the oil.
Add enough water to cover by an extra inch, and bring the mixture to a boil.
Let the soup simmer until the butternut squash softens.
While the soup simmers, mash about half of the squash with a fork.
Add in the chickpeas and continue simmering the soup for another 10 minutes.
Add salt and pepper to taste.
Serve with a sprinkle of fresh parsley.
* If you are using canned chickpeas, rinse them well under cold running water.
If you are using dried chickpeas, soak them overnight in cold water. In the morning, drain and rinse again under cold water. Cook covered for 40 minutes until fork tender.
Protein: 5.6g Fat: 10.5g Carbohydrates: 22.9g Calories: 200
Fresh Ontario ingredients are available from September – February.