What Do We Need?
1 medium-sized butternut squash
3 cloves garlic
2 tablespoons olive oil
5 cups vegetable or chicken stock
1 cup cooked (or canned) chickpeas
3 bay leaves
1 teaspoon thyme
2 tablespoons soy sauce
1 lemon, juiced
Salt and pepper to taste
How Do We Make It?
Begin by prepping the vegetables: peel and chop the butternut squash into bite-sized pieces, peel and dice the carrots into small pieces, peel and chop garlic, clean and chop leeks.
Heat a heavy-bottomed stockpot over medium-high heat. Add olive oil, garlic, leeks, and carrots. Sauté for 5-7 minutes, stirring occasionally, until vegetables turn translucent and start to caramelize.
Add stock to the hot pan, scraping the bottom with your spatula to release caramelized leeks. Add the chickpeas, butternut squash, bay leaves, and thyme. Bring to a simmer and cover for 30-45 minutes. Check and stir every ten minutes to maintain a gentle simmer.
Remove from heat and add soy sauce and lemon juice. Remove bay leaves and discard. Taste to check seasoning and add more salt and pepper if desired.