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Butternut Squash and Chickpea Curry Soup 

This vibrant and flavorful concoction is designed to not only satisfy your palate but also provide a myriad of health benefits that will leave you feeling your best. Incorporating a rich blend of wholesome ingredients, this soup is a powerhouse of nutrition. Butternut squash is the star of this soup, and for good reason. This vibrant orange veggie is loaded with vitamin A, a crucial nutrient that plays a vital role in supporting healthy vision, boosting your immune system, and promoting that coveted, radiant skin. With its naturally sweet and nutty flavor, butternut squash lends the soup a delightful creaminess that’s both comforting and nutritious. Thanks to their fiber content, chickpeas aid in digestion and help you feel fuller for longer, making it a perfect addition to your detox regimen. Ginger, known for its remarkable health benefits, plays a crucial role in this detox soup. Not only does it add a delightful kick to the flavor profile, but it also aids in digestion, reduces nausea, and may even help alleviate muscle pain and soreness. Adding ginger to your diet is like giving your body a soothing hug from the inside.

Serves 4

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 small onion, chopped
  • 1 cup cooked chickpeas
  • 2 cups of swiss chard, chopped
  • 1-inch piece of ginger, grated
  • 2 tablespoons crushed garlic 
  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon of yellow curry seasoning 
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add in the swiss chard and saute for 2-3 minutes. 

2. Add the crushed garlic and grated ginger to the pot with a pinch of salt. Cook for another minute until the garlic is fragrant.

3. Roast the diced butternut squash, and chickpeas in the over with olive oil and turmeric on 350• for 15mins.

4. Pour in the vegetable broth, roasted squash, chickpeas, and garlic mixture in the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes. 

5.Stir in the coconut milk, more ground turmeric, ground cumin, if needed . Season the soup with salt and pepper to taste. Adjust the seasoning according to your preferences.

6.Let the soup simmer for another 5 minutes, allowing the flavors to meld together.

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