Butternut, chickpea and potato soup

The cold winter season calls for lots of warm and filling dishes, and this one is quite the star! A perfect blend of creamy and sweet butternut, together with the bite of potatoes and some delicious chickpeas. Can be seasoned just the way you like it, depending on whether it should be spicy, mellow or salty.

A bowl of butternut, chickpea and potato soup, next to some autumn leaves


  • 300 g of butternut squash pulp, chopped in small pieces

  • 250 g of canned chickpeas

  • 1 medium potato, peeled and diced

  • 1 clove of garlic, peeled and crushed

  • 2 -3 tablespoons of EVO oil

  • 80 - 100 g of dry tagliatelle egg pasta, roughly broken apart with your hands

  • salt pepper, to taste

  • hot water

How to make it

  1. Place a medium-size saucepan on the heat, pour the oil in, add the garlic, and leave to brown for a minute. Turn the heat up, add the chickpeas and the butternut. Remove the garlic and mix.

  2. Let them brown for a few minutes, while stirring. Season with salt and pepper.

  3. Add 1 and a half glass of hot water: turn to low heat, cover with a lid and let cook for about 10 min.

  4. Add 2 glasses of hot water when the soup is simmering,  and then add the pasta in. Stir all the ingredients and let cook. All along the process, check if the pasta is sticking onto the bottom of the saucepan and gently scratch it with a wooden spatula.

  5. After about 5 min taste the soup and add salt if needed. Adjust the thickness of the soup by letting it cook a bit more or adding a spoonful of water. Serve warm.

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Recipe by Marinella Greco (from Mad & Delicacy)

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