Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Butternut Coconut Soup is a great way to take a Meatless Monday break from overly carnivorous habits. And that is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

BUTTERNUT COCONUT SOUP WITH ROASTED CHICKPEAS & PEPITAS RECIPE

INGREDIENTS

2 medium butternut or kabocha squash
4 cups water
1 14-oz can chickpeas
½ tsp avocado oil
½ tsp smoked paprika
¼ tsp salt
1 onion, cut in 1-inch cubes
1 garlic clove, sliced
2-inch ginger knob, peeled and sliced across the grain
1 tbsp avocado oil
1 tsp salt
1 tsp turmeric
2 14-oz cans coconut milk
2 tbsp soy sauce

INSTRUCTIONS

  1. Cut the squash in half, scoop out seeds. and place in a baking dish with  ½ cup of water. Cover with foil and roast in a 350-degree oven for 30-45 minutes, until squash is tender.

  2. Combine the chickpeas, avocado oil, paprika and salt, spread on a sheet pan, and roast for 10 minutes, until slightly crispy.

  3. Meanwhile, sauté onion, garlic, and ginger in oil until soft and translucent. Add salt and turmeric.

  4. Transfer onion mixture to a blender and blend until smooth.

  5. When the squash is cool enough to handle, peel the skin off and blend in batches with the coconut milk and soy sauce. Combine onion mixture and squash mixture and add water.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

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