Spicy Chickpea and Butternut Squash Soup

⏱ 120 mins 🍽 12 serving(s) 🏷 Vegetable

This hearty vegetable soup combines chunks of butternut squash and chickpeas in a rich, spiced broth with coconut milk and tomato. Flavoured with ginger, coriander, and a hint of chilli, it's a filling and flavourful dish ideal for making in a large batch. The recipe yields enough for several meals, making it a practical choice for the week.

Spicy Chickpea and Butternut Squash Soup

Ingredients

  • 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

Method

  1. Place a stockpot over the heat.
  2. Pour in the olive oil, then add the diced onion, sliced carrots, diced celery, and minced garlic.
  3. Cook these ingredients for 10 minutes.
  4. Introduce the diced butternut squash and continue to cook for a further 5 minutes.
  5. Stir in the diced tomatoes, chickpeas, vegetable stock, tomato juice, soy sauce, lime juice, ground ginger, ground coriander, flaked coconut, and packed brown sugar.
  6. Allow the mixture to reach a boil, then lower the heat and let it simmer for 40 minutes.
  7. Take the pot off the heat and mix in the coconut milk, minced scotch bonnet pepper, chopped cilantro, salt, and ground pepper.

Nutrition (per serving)

Sodium956200 mg

Recipe details

CategoryVegetable
AuthorLateshow9