Spicy Chickpea and Butternut Squash Soup |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This recipe was borrowed from a popular cookbook. Once batch will last 2 people all week and it's great for cold weather. Enjoy! Ingredients:
3 tablespoons olive oil |
1 large yellow onion, peeled and diced |
4 carrots, peeled and sliced |
1/2 cup celery, diced |
4 garlic cloves, minced |
1 lb butternut squash, peeled and diced into chunks |
2 cups diced tomatoes, canned |
2 cups canned chick-peas, rinsed and drained |
12 cups vegetable stock |
2 cups tomato juice |
1/2 cup soy sauce |
1/4 cup lime juice, freshly squeezed |
1 tablespoon ground ginger |
1 tablespoon ground coriander |
1 cup flaked coconut |
1/2 cup brown sugar, packed |
1 (14 ounce) can coconut milk |
1 teaspoon scotch bonnet pepper, minced |
1/2 bunch fresh cilantro, chopped |
salt, to taste |
ground pepper, to taste |
Directions:
1. Heat a stockpot over medium high heat.
2. Add olive oil, onion, carrots, celery, and garlic.
3. Saute for 10 minutes.
4. Add butternut squash and saute an additional 5 minutes.
5. Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
6. Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
7. Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.
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