Mystic Butternut Squash and Chickpeas

Name: MYSTIC BUTTERNUT SQUASH and CHICKPEA
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Water, 3 cups; Butternut squash, peeled and chopped, 1 cup (4 oz. wt.); Chickpeas, cooked, 1/2 cup; Cashews, 1/4 cup; Sparkle Salt, 1/4 tsp.; Orange Tahini Dressing, 2 Tbsp.; Mystic Maca Blend, 2-3 Tablespoons; Optional: Crushed Red Pepper Flakes, 1/4 tsp.; Kale, finely chopped, 2 cups; Shredded Carrots, 1/4 cup; Pickled Red Cabbage, 1/2 cup; Hemp Seeds, 2 Tbsp.

February 26, 2021 Māla Girl

There is such a happy medley of flavors in this dish...we've heard: "reminds me of Ethiopian food" and "the best butternut squash soup I've had"...so we will take that as a recipe worth sharing! Mystic Maca has a blend of signature chai spices along with savory. This does nothing but compliment butternut squash and let her shine! Cashews and chickpeas were added in here for a plant-based source of protein and extra creaminess.

Simply boil up some water and add in butternut squash and mystic maca (any of our flavors would actually pair quite nicely with this on actually;)), blend and top with an orange tahini kale salad that you can quickly put together while the squash is cooking and voila! Time to get hot and steamy! Looking at this recipe in the spring or summer? You may want to give this a try "chilled out" too! Its our version of a beet salad as a meal.

MYSTIC BUTTERNUT SQUASH and CHICKPEA

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

A quick simmer of fresh butternut squash with mystic maca and chickpeas and cashews for creaminess are only a blend away from creamy delicious soup thats topped with a salad. You can have this hot or cold, choice is all YOURS!

Image of MYSTIC BUTTERNUT SQUASH and CHICKPEA

Ingredients

For the Soup:

Water, 3 cups
Butternut squash, peeled and chopped, 1 cup (4 oz. wt.)
Chickpeas, cooked, 1/2 cup
Cashews, 1/4 cup
Sparkle Salt, 1/4 tsp.
Orange Tahini Dressing, 2 Tbsp.
Mystic Maca Blend, 2-3 Tablespoons
Optional: Crushed Red Pepper Flakes, 1/4 tsp.

For the salad

Kale, finely chopped, 2 cups
Shredded Carrots, 1/4 cup
Pickled Red Cabbage, 1/2 cup
Hemp Seeds, 2 Tbsp.

Directions

Heat water in saucepot over high heat and bring to a boil. Lower to medium heat and add in butternut squash, chickpeas, cashews, mystic maca broth mix, sparkle salt and crushed red pepper flakes. Close with lid and simmer for 10-15 minutes.
While squash is softening, grab a bowl and toss together all remaining ingredients. Set aside.
Remove from heat and pour into a blender. When blending a hot soup, be sure to leave the lid just slightly cracked to allow steam to release. Start speed on slow and gradually add more speed or stay on low until smooth.
Pour soup into 2 bowls and top with orange tahini kale salad. Enjoy!

Recipe Note

This, like all of our recipes are meant to inspire you! If you don't have all of the ingredients, bring out your inner chef! Feeling curry? Try swapping out mystic maca for our cosmic curry.

Don't have butternut squash? Try with sweet potatoes or carrots. You get the idea:)

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