Yellow Curry Butternut Squash Chickpea Soup
Ingredients
- 1 TBSP coconut oil
- 1 yellow onion, diced
- 2 small butternut squash, peeled and cubed
- 4 cloves garlic, minced
- 3 TBSP ginger, minced
- 2 red bell peppers, chopped
- 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 6 C vegetable broth
- 1 can full fat coconut milk
- 2 cans chickpeas, rinsed and drained
- 3 limes, juiced
- 1 tsp @bragglivefoodproducts liquid aminos
- 1 TBSP chili garlic sauce or Sriracha
- 4 C @organicgirl spinach, chopped
- 1 bunch cilantro, chopped
Preparation
Heat coconut oil in a @lecreuset dutch oven over medium low heat. Add in onion and squash and sauté for 7-10 minutes until squash is slightly tender.
Add in garlic, ginger, and bell pepper and sauté for another 2 minutes.
Season with all spices and stir to combine. Pour in broth, coconut milk, and chickpeas and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
Stir in lime juice, liquid aminos (or soy sauce or coconut aminos), and chili garlic sauce. Taste and adjust flavors accordingly. I added a little extra lime juice and spice per my preference!
Add in chopped spinach and cilantro and simmer just until heated through!
