This Butternut Squash Soup with Chickpea Gnocchi with sage, smoked paprika, and low-fat back bacon, is a quintessence of comforting autumn food. It’s relatively healthy too!
Butternut Squash Soup with Chickpea Gnocchi
Hello, my friends. I hope this weak has been treating you well so far. We celebrated Thanksgiving in Canada past week which meant the extended weekend. This also means only 4 business days until next weekend. Win-win.
Also, the season of rains and winds has started here in Nova Scotia. And what does this mean (Besides the umbrella and a cold)? Comfort food is a must!
The great thing is that hearty food can also be healthy. This recipe combines light but flavourful soup, crispy bacon, and gnocchi. What is healthy about this soup? Well, first of all, the recipe doesn’t call for butter and cream to make the soup. I only used a few drops of coconut oil, but we are not going to count this. Next, I took low-fat (Back bacon) bacon which yields approximately 150 calories and 20 grams of protein per 100 grams. Not bad, eh? The chickpea gnocchi is rather a healthy addition too.
I cannot say I am 100% satisfied with the result. That was my first experiment with homemade gnocchi even though I had had a gnocchi board for a while. Perhaps, I should have started with some classic potato gnocchi, but you know me – I don’t look for easy ways. The texture of the gnocchi wasn’t perfect; they turned a bit dense. Not that fluffy and soft as I’d like to have. I believe the problem was that I did incorporate too much chickpea flour. But I am not complaining because combined with the warm and silky soup (And certainly with bacon), that was a good marriage. However, I don’t insist (Or do I?), and you can make (Buy?) regular gnocchi…Let’s say sweet potato gnocchi?
Either way, please make and enjoy some Butternut Squash Soup with Chickpea Gnocchi on a cold rainy day.
- about 700 gr. frozen butternut squash
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. coconut oil
- a good pinch of dried sage
- 1 tsp. of dried herbs de Provence
- 1 tsp. smoked paprika
- salt and pepper, to taste
- 200 gr. low-fat bacon (such as Turkey or back bacon), sliced
- fresh sage, to garnish
- 1 can (400 gr.) chickpeas
- about 1/3 chickpea flour
- a good pinch of smoked paprika
- a small pinch of dried garlic
- salt, to taste
- In a large pan melt the coconut oil and cook the onions and garlic, 3-4 minutes.
- Add the frozen butternut squash and cook about 5 minutes over high / medium-high heat.
- Add about 4 cups of water (the veggies should be fully covered). Season with salt, pepper, paprika, and dried herbs. Decrease heat, cover, and cook for about 10 minutes or until the squash is cooked through (Check the recommended cooking time on package). Remove from heat and let cook slightly until easy to handle, then, using a blender / processor, pure the soup.
- To make the gnocchi, drain and pure the chickpeas until smooth. Stir in the garlic powder, salt, and paprika. Gradually incorporate the chickpea flour; 1/3 cup should be enough, you can add a bit more if feel so, but this might result in dense gnocchi.
- Cook the gnocchi in salted boiling water, for about 1-2 minute or until they rise to the surface. Drain.
- In a separate pan cook the bacon over medium heat until some fat has melted. Add the gnocchi and fresh sage and cook, stirring, for 2-4 minutes or until the desired texture.
- Serve hot soup topped with a couple of gnocchi and bacon and sprinkled with more smoked paprika if desired.