Description
A velvety, golden soup that perfectly marries the creamy sweetness of roasted butternut squash with an earthy, aromatic blend of South Asian spices. Packed with fiber-rich chickpeas and heart-healthy coconut milk, this plant-based dish is a nourishing, warm embrace on a chilly day. Naturally vegan and gluten-free, it is a sophisticated, allergen-friendly meal that comes together in under forty minutes, making it an ideal choice for both quick weeknight dinners and cozy gatherings.
Ingredients
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons freshly grated ginger
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon chili flakes
1 medium butternut squash, peeled and cubed
1 can (15 oz) chickpeas, rinsed and drained
4 cups vegetable broth
1 can (14 oz) full-fat coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the onion and sauté until softened, about 5 minutes.
Stir in the garlic, ginger, curry powder, garam masala, coriander, cumin, turmeric, and chili flakes; cook for 1 minute until fragrant.
Add the cubed butternut squash and vegetable broth; bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
Use an immersion blender to process the soup until smooth.
Stir in the chickpeas and coconut milk; cook for another 5 minutes until heated through.
Season with salt and pepper to taste and serve garnished with fresh cilantro.
Notes
For a smoother texture, blend the soup thoroughly before adding the chickpeas. If you prefer a heartier feel, leave some of the squash chunks unblended. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.