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!”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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