Name: Butternut Coconut Soup with Roasted Chickpeas and Pepitas
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

Description

A delicious fall or winter soup option with fresh produce.

Ingredients

Scale

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

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Instructions

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.
Combine the chickpeas, avocado oil, paprika and salt, spread on a sheet pan, and roast for 10 minutes, until slightly crispy.
Meanwhile, sauté onion, garlic, and ginger in oil until soft and translucent. Add salt and turmeric.
Transfer onion mixture to a blender and blend until smooth.
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.