Italian Herb & Chickpea Soup
3 tbsp extra virgin olive oil
1 cup butternut squash, cut into 1 inch cubes
1 white onion, thinly sliced
2 cups kale, washed, and chopped
2 tsp sea salt
1 cup quinoa
1 3/4 cups water
1/4 cup tahini
Juice of 1 lemon
2 tsp grated ginger
1/2 cup hot water
Preheat the oven to 375 degrees. Mix the squash with the 2 tbsp of the oil and 1/2 tsp sea salt. Spread on a baking tray and roast for 20-25 minutes or until tender.
Heat a large saute pan and add 2 tbsp of oil. Add the onions and spread them out evenly in the pan until they start to brown. Mix and reduce heat. Continue to let the onions caramelize for 15 minutes until they are soft and brown.
Add the kale into the saute pan with 1/2 tsp sea salt and cook until they soften slightly (approximately 3-5 minutes).
While the squash is roasting, put the quinoa, water and 1/2 tsp sea salt in a small pot and boil. Cover the pot and lower to a simmer and let sit for another 5 minutes.
To make the Lemon Tahini Sauce:
Mix the tahini, lemon, ginger, 1/2 tsp sea salt and 1/4 cup of the hot water until smooth and pourable.