Curry Chickpea and Roasted Butternut Squash soup

Hi there!

That troublesome question of "What's for lunch?" can today best be answered with this yummy soup.

This is really a good one if you like curry and chickpeas.  I'm always on the look out for vegetarian alternatives to the usual standard lunch and dinner fares.   I don't know how I stumbled on to this soup but one day I just happened to have all the ingredients in my fridge, left overs from their various other meals, and they all ended up in the pot together.  Yum!!

With a big change in diet away from carbohydrates, dairy and corn; hummus had become a staple.  This was probably by default while I sought after broadening our healthy eating choices to what has now settled into a mostly gluten free lifestyle.  A staple in my gluten and cheese free fridge are chick peas.

Also, a little known fact about me is that I'm a pushover for butternut squash.  I love it roasted, smashed, with butter or without, with olive oil, or not, and always lots and lots of salt and pepper.  And especially on Thanksgiving with a little brown sugar and maple syrup; to die for!

For this soup I just happened to have had some leftover butternut squash from the night before.  It had been simply roasted with olive oil, salt and pepper.

Here's the soup!

Curry Chickpea and Roasted Butternut Squash Soup

In a large soup pot saute in olive oil (without browning!) the following;

1 small/ medium onion, diced and
several cloves of garlic, minced

After about 10 minutes or so when the onions have become translucent,
Add;


1 Tbs curry powder or more to your liking
some cumin
some paprika

Cook 2 minutes more
Then add;


4-5 carrots cut in approximately 1" pieces
4-5 celery stalks, cut the same
and saute another 5 - 10 minutes still without browning!

Then add;

-2 cups cooked chick peas (canned are ok but you can easily cook these yourself from dried.  Just soak the night before then cook until done, according to package.
-1 cup or so, roasted butternut squash (cut in 1" chunks, toss with olive oil,  salt and pepper and roast in a fierce over for about an hour turning once or twice along the way)
-1 cup chopped tomatoes (Pomi or canned is fine, fresh are good too) (they aren't essential either, so skip you don't have any)

Stir in;

1 small can coconut milk
4 cups chicken stock or enough to cover
salt and pepper

Since everything is already cooked, just gently boil this hearty brew for a few more minutes.  That will ensure proper cooking of the broth and allow flavors at least a little time to mingle.  I then take about 80% of the soup and puree it in my blender or food processor.  This gives it both a smooth(er) texture while maintaing some of it's country heartiness.   Then serve immediately and enjoy!!