Description
A savory and creamy soup made with butternut squash and chickpeas, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (40-ounce) can butternut squash puree
- 4 cups vegetable broth
- 1/2 cup coconut milk (full-fat)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the rinsed chickpeas, butternut squash puree, and vegetable broth to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the coconut milk. Heat through, but do not boil.
- Season with salt and freshly ground black pepper to taste.
- Ladle soup into bowls and garnish with fresh cilantro, if desired.
Notes
- For a smoother soup, you can use an immersion blender or transfer the soup in batches to a regular blender to puree.
- Adjust the amount of cayenne pepper to your spice preference.
- If you don’t have butternut squash puree, you can roast a medium butternut squash, scoop out the flesh, and puree it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International