Butternut Squash & Chickpea Soup on Eating Rules

This week, I shared my recipe for Butternut Squash and Chickpea Soup with my friend Andrew on his blog Eating Rules. The post is part of an online event, October Unprocessed, where readers take the challenge to eat whole, natural, unprocessed foods for the entire month of October. It’s a fantastic way to reset your body before the indulgent winter holidays… I call it my “pre-latke diet.” :)

My Butternut Squash and Chickpea Soup recipe is vegan, gluten free, and completely unprocessed (of course!). The spices are healing and full of flavor. Those of you who have tried this recipe from my archives may notice that it has changed– I improved the cooking process and added a few more spices to give it a warmer, bolder flavor. I love this new, improved version of a Shiksa classic! To check out the guest post and recipe, click here: Butternut Squash and Chickpea Soup.

Andrew is awesome and so is his blog, so be sure to peruse it when you have a moment!

Comments (4)Post a Comment

  1. This turned out well! I used sweet potato because I didn’t have squash, but it was a nice. Next time I might consider using vegetable broth instead of water though :)

  2. I’m in a soupy mood, too (in fact, just posted a soup round-up yesterday!), and this looks delicious. I’ll have to give it a try.

    I’m also doing a 30-day whole foods eating challenge – but I’m starting November 1! Best wishes for a tasty and healthy month, Tori!

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