Butternut Squash & Chick Pea Soup with Quinoa Noodles

This soup rocked our weeknight meals this week.  The pureed butternut squash makes a fantastic flavorful base without being loaded up with dairy.  The celery and carrots complement the chick peas perfectly.  The only thing I might consider doing differently in the future, is adding actual chunks of butternut squash as well.

Surprisingly this soup was comprised of pantry items that I already had on hand.  I love to play soup roulette and make a soup based on already stocked items.

I have always loved the quinoa pasta as a twist in the normal pasta routine.  While my immediate family isn’t gluten-free, we do like to mix things up and stay out of food ruts.  This pasta will turn to mush if it is overcooked.  If you are not planning on eating all the soup at once, I would only add pasta into the individual serving bowls of soup.  This will prevent your soup from turning into an oatmeal consistency – which happened to my leftover container I took for lunch the following day.  


Butternut Squash & Chick Pea Soup with Quinoa Noodles

1. In a small sauce pan with 1 tablespoon olive oil, saute: 1/2 medium red onion, diced and 2 cloves minced garlic until soft.

2. In a slow cooker combine: 2 cups vegetable broth, 1 can chick peas, 1 can pureed butternut squash, 5 stalks sliced celery, 2 medium carrots peeled and sliced, 1 teaspoon cayenne pepper, salt and pepper to taste.

3.  Cook on low for 5-6 hours or high for 3-4 hours.  Just before serving, cook 1-1/2 cups Quinoa pasta according to directions.  Add to soup, turn off heat and serve immediately.  Do NOT overcook quinoa pasta, they will disintegrate.  

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