Spicy Chickpea and Butternut Squash Soup
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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!”
Spicy Chickpea and Butternut Squash Soup
0 recipe photos
READY IN:2hrs |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Heat a stockpot over medium high heat.
- Add olive oil, onion, carrots, celery, and garlic.
- Saute for 10 minutes.
- Add butternut squash and saute an additional 5 minutes.
- Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
- Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
- Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.
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Spicy Chickpea and Butternut Squash Soup