Ingredients:
3 buttercup squashes
1 package of naan bread
2 limes
1 package of spinach, rinse with water and dry
1 can of kidney beans, rinse with water
1 can of chickpeas, rinse with water
Pepper flakes
Salt and pepper to taste
4 cups of Chicken stock or 4 tsp of better than bullion chicken base to 4 cups of water.
1 plum tomato
3 Carrots, chopped
1 Onion, chopped
4 cloves of Garlic, minced
1 tbsp butter
Directions:
1. Choose 3 nicely shaped buttercup squashes. Ones with a flat bottom and an even top work best. Wash the squash and dry with a paper towel. With a sharp knife, carefully cut around the lid. Once the lid is off, remove and discard the guts. Place the lid to the side.
2. Wash the inside of the squash with water and dry with a paper towel. Brush the insides with melted butter and salt. Place into a ceramic tray 2 inches deep. Fill with 1- 2 cups of water so the squash cooks evenly and doesn't burn. Place into oven at 350 degrees for 45 minutes.
3. While the squash is cooking, melt the butter in a Dutch oven. Sautée the carrots, onions and garlic. Sprinkle in a pinch of pepper, red pepper flakes and salt. After the onions have become translucent, add in your chicken broth (I use bullion base and water) and diced tomato. Keep covered on medium low heat.
4. Remove the squash from the oven. Let cool and then gently scoop out the squash. Be careful not to make a hole in the side of the buttercup. Add the squash to the soup.
5. Take 2 cups of the broth out and blend in a blender. Make sure u get most of the prices of squash that may be too big. Return the blended mixture to the pot.
6. Add into the soup a handful of spinach, the can of chickpeas and the can of kidney beans. Raise heat to medium and cook for another 15 minutes.
7. Open the package of Naan bread and cut into triangles. Place into oven on foil at 350 degrees for 5-10 minutes or until toasted.
8. Wash the limes and cut into wedges.
9. Prepare each plate with a buttercup squash. Using a ladle, spoon enough soup to fill each buttercup squash.
10. Remove naan triangles from the oven. Place the naan triangles around the buttercup and add a few lemon wedges.
11. Serve with the tops on and enjoy!
