Curried Chickpea Butternut Soup

Name: Curried Chickpea Butternut Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp curry powder; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ¼ tsp chili flakes; 1 tbsp vegetable oil; 1 medium onion; 3 clove garlic; 2 tsp grated fresh ginger; 1 butternut squash; 6 medium tomato; 2 cup vegetable broth; ½ tsp salt; 2 cup cooked chickpeas; 1⅔ cup canned full-fat coconut milk

By Pick Up Limes · Pickup LimesPublic

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This butternut squash soup recipe is packed with spices, loaded with squash and tomatoes, and of course, bursting with flavour! Drawing inspiration from the rich tapestry of Indian cuisine, we crafted this soul-soothing soup that promises to warm up your body and soul.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4

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Recipe source

This recipe was taken from Curried Chickpea Butternut Soup · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspcurry powder
2 tspgaram masala
1 tspground coriander
1 tspground cumin
0.5 tspground turmeric
0.25 tspchili flakes
1 tbspvegetable oil
1medium onion
3 clovegarlic
2 tspgrated fresh ginger
1butternut squash
6medium tomato
2 cupvegetable broth
0.5 tspsalt
2 cupcooked chickpeas
1.67 cupcanned full-fat coconut milk

Steps

1
In a small bowl, combine the curry powder, garam masala, coriander, cumin, turmeric, and chili flakes. Having them ready will help prevent burning when added later. Set aside.
2
Heat the oil a large pot over medium-high heat. Cook the onion and garlic until the onion is translucent, 3 to 4 minutes.
3
Add the ginger and the spice mix. Cook for 1 to 2 minutes, stirring throughout to toast the spices.
4
Add the squash, tomatoes, vegetable broth, and salt. Cover the pot and lower the heat to medium. Simmer for 10 to 12 minutes, or until the squash is tender.
5
Use an immersion blender or countertop blender to partially blend the soup.
6
Stir in the chickpeas and coconut milk. Let the soup heat through. Taste and add more salt if you like.
7
Garnish with cilantro and serve with a squeeze of fresh lemon juice and some vegan naan if desired. Enjoy!

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Per portion

Calories: ~86.3 kcal
Protein: ~8.1 g
Fat: ~6.4 g
Carbs: ~28.7 g
Fiber: ~3 g
Sodium: ~814.7 mg

3 ingredients still need USDA food links. curry powder, ground coriander, ground cumin, ground turmeric, butternut squash are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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