1 Tbsp. olive oil
1 small butternut squash
2 cloves garlic, minced
½ yellow onion, diced
1-inch piece fresh ginger root, peeled and grated (about 1 Tablespoon)
1 tsp. cumin
1 tsp. curry powder
3-4 Cups water or broth
2 red potatoes, diced (skin on)
1 15-ounce can light coconut milk
1 15-ounce can garbanzo beans, drained and rinsed
Kosher salt to taste
¼ bunch fresh cilantro, minced, for garnish
- Peel squash, remove seeds, and dice in 1-inch chunks.
- Heat olive oil in soup pot over medium heat. Add onion and cook 4-5 minutes until soft and translucent. Add garlic and ginger and cook 1 minute. Stir in cumin and curry powder and cook 1 additional minute.
- Add water or broth, stir, then add potatoes, squash and coconut milk to pan. (Be sure there is enough liquid to completely cover the vegetables. If not, add more water or stock.) Cover pot with a lid and simmer 20 minutes until potatoes and squash are fork tender.
- Using an immersion blender, puree some of the soup to make a thicker consistency, leaving some chunks of vegetables in tact. [If you do not have an immersion blender, put some of the soup in a blender and puree until smooth. Return to pan with chunkier vegetables.]
- Add garbanzo beans and cook another 5 minutes until thoroughly heated. Season to taste with Kosher salt.
- Ladle into serving bowls and garnish with minced cilantro.
Yield: 4-6 servings