Coconut Curry Butternut Squash Soup with Crispy Chickpeas

Ingredients

• 1000 g butternut squash, peeled and cubed
• 3 tbsp extra-virgin olive oil
• 1,5 cup chickpeas, drained and dried
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp unsalted butter
• 1 unit yellow onion, diced
• 1 tbsp fresh ginger, grated
• 3 unit garlic cloves, minced
• 2 tbsp red curry paste
• 3 cup vegetable stock
• 400 ml full-fat coconut milk
• 2 tbsp lime juice
• 0,25 cup fresh cilantro leaves

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a sheet pan.

2. 2

   On a second pan, toss drained chickpeas with 1 tbsp olive oil, smoked paprika, and cumin.

3. 3

   Roast both for 25-30 minutes, tossing halfway, until squash edges caramelize and chickpeas are crispy.

4. 4

   Meanwhile, melt butter in a large pot over medium heat and sweat diced onion for 6 minutes until translucent.

5. 5

   Add grated ginger and minced garlic, cooking 90 seconds until fragrant.

6. 6

   Stir in red curry paste and toast for 2 minutes until the oil separates and aroma deepens.

7. 7

   Add roasted squash and vegetable stock, then simmer for 10 minutes to marry the flavours.

8. 8

   Pour in coconut milk, then blend the soup with an immersion blender until completely silky.

9. 9

   Finish with lime juice and season with salt to taste, adjusting consistency with a splash of stock if needed.

10. 10

    Ladle into bowls, top generously with crispy chickpeas, and garnish with cilantro leaves.