Spicy Chickpea and Butternut Squash Soup (NES)

By hmp13

Most popular vegetarian soup.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, peeled and diced
• 4 carrots, peeled and sliced
• 1/2 cup diced celery
• 4 cloves garlic, minced
• 1 pound butternut squash, peeled and diced into chunks
• 2 cups (16 ounce) canned diced tomatoes
• 2 cups (16 ounces) canned chickpeas, rinsed and drained
• 12 cups vegetable stock
• 2 cups tomato juice
• 1/2 cup soy sauce
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon ground ginger
• 1 tablespoon coriander
• 1 cup flaked coconut
• 1/2 cup packed brown sugar
• 1 can (14 ounces) coconut milk
• 1 teaspoon minced Scotch bonnet chile pepper
• 1/2 bunch fresh cilantro leaves, chopped
• Salt and pepper

Preparation

Step 1

Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Sauté for 10 minutes. Add the butternut squash and sauté 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. Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.

Remove from the heat and add the coconut milk, chile pepper, cilantro, salt and pepper.