Butternut squash and chickpea soup | Recipe Cart

Ingredients

• 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
• 1 medium-sized onion, diced
• 2 garlic cloves, chopped
• 1 ground turmeric (optional)*
• 2 cans (15oz-450grams each) chickpeas, rinsed and drained
• 2 cups (250 grams) squash, cubed
• 1 (150 grams) medium-sized potato, cubed
• 3 cups (720 ml) vegetable broth*
• 1 sprig fresh rosemary (or 1/4 tsp of dried rosemary)
• ½ tsp salt, or according to your taste
• freshly ground black pepper
• 1 handful fresh parsley leaves, chopped
• 1 small garlic clove, pressed or grated
• 1 Tbsp extra virgin olive oil
• ¼ tsp chili flakes