Squash and Chickpea Soup

Ingredients

• 1 butternut squash, peeled and diced
• 1 red onion, cut into thin wedges
• Olive oil
• Salt & pepper
• 1 can chickpeas, drained and rinsed
• 3 garlic cloves, minced
• 3–4 tablespoons finely grated ginger
• 2–3 teaspoons curry powder
• 1 ½ teaspoons turmeric
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¼–½ teaspoon cayenne pepper
• 1 (156ml) can tomato paste
• 4 cups low sodium vegetable broth
• 1 (400ml) can coconut milk
• 3 cups chopped dark leafy greens
• 1 lemon, juiced
• Plain yogurt, quartered cherry tomatoes, and cilantro, for serving

Directions

1. Heat your oven to 400ºF.
2. Add the squash to a sheet pan along with the onion. Toss with 2 tablespoons of oil and season with salt and pepper. Roast for 30 to 35 minutes or until the squash and onion are caramelized and softened.
3. Meanwhile, place a large saucepan over medium heat. Add in 2 teaspoons of oil along with the chickpeas, garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne pepper. Season with salt and pepper and cook, stirring frequently, for 1 to 2 minutes to toast the spices and bring the flavours together. Stir in the tomato paste and cook for an additional minute then add in a splash of the broth to deglaze the pan, scraping the bottom to lift off any stuck-on bits. Stir in the remaining broth followed by the coconut milk and bring to a simmer.

1. Add in the greens and cook for about 5 minutes or until tender.

1. Remove the squash and onions from the oven and, if you’re looking for a thicker soup, use a fork to smash about half into a smooth-ish mash. For a thinner soup, leave the veg as is. Add the roasted squash and onions to the pot and stir through. Simmer for at least 2 minutes to bring the flavours together. Finish with the lemon juice and a final seasoning of salt and pepper, if needed.
2. Serve the soup topped with some yogurt, tomatoes, and cilantro.