Name: Curry-Lime Butternut Squash & Cauliflower Soup with Crispy Chickpeas
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 1 ½ medium heads cauliflower; 1420 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 3 (398 ml) cans garbanzo beans (chickpeas); 9 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 1 ½ medium red onions; curry powder; extra virgin olive oil; salt

Curry-Lime Butternut Squash & Cauliflower Soup with Crispy ChickpeasCurry-Lime Butternut Squash & Cauliflower Soup with Crispy Chickpeas — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small butternut squash

1 ½ medium heads cauliflower

1420 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

3 (398 ml) cans garbanzo beans (chickpeas)

9 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

1 ½ medium red onions

curry powder

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel, halve, and small dice onions. Place in a large bowl.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Add to the bowl with the onion.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Add to the bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, curry powder, and salt; cook, stirring occasionally, until starting to brown, about 20 minutes. (Reserve bowl for later use.)

Meanwhile, drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels.

Add whole (unpeeled) garlic cloves to the baking sheets with the chickpeas. Drizzle with oil, then season with curry powder and salt. Stir to coat and spread out in an even layer.

Place baking sheets in the oven and roast, stirring chickpeas halfway through, until crispy and golden, about 18 minutes.

When the veggies in the pot are starting to brown, add broth and coconut milk; bring to a simmer. Once simmering, reduce heat to medium and continue to cook, stirring occasionally, until veggies are very tender, about 10 minutes.

Meanwhile, zest and juice half of the limes into the reserved bowl. (Cut remaining limes into wedges and set aside for serving.)

Peel and mince ginger. Add to the bowl with the lime zest and juice.

When the chickpeas and garlic are done, remove from oven. Carefully transfer roasted garlic to the cutting board. Using the back of a spoon, press on the cloves to remove the skins; add garlic to the bowl. Set aside the crispy chickpeas.

Once the veggies are tender, remove soup from heat. Add lime, ginger, and roasted garlic to the pot. Use a hand blender to purée the soup until smooth. Alternatively, use a potato masher to crush the veggies (the soup will be chunkier).

Divide the soup between bowls and top with crispy chickpeas. Serve with lime wedges for squeezing and enjoy!

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