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Coconut Curry Squash Soup

My friend Ligia shared this recipe with me. It's a winner.
My daughter also loves this recipe and came up with some modifications that are included in the notes below. Enjoy!
Print Recipe
Course: Soup
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 TBSP Coconut oil or olive oil
  • 1 Onion diced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 4 cloves Garlic diced or pressed
  • 1 Butternut Squash (2-3 cups) diced and roasted
  • 2 cans Chickpeas
  • 2 cups Chicken or Vegetable Broth or water & 2 bouillons
  • 1 can Coconut MIlk
  • 1 tsp Yellow Curry Powder
  • 1 tsp Red Curry Paste
  • Cilantro garnish

Method
 

  1. In your favorite soup pot, sauté onion in olive oil until soft
  2. Add diced red & green peppers sauté some more then add garlic. Sauté until soft.
  3. Add roasted squash, red curry, and yellow curry then stir to combine.
  4. Add chickpeas w/ liquid, chicken broth, and coconut milk, heat until boiling and simmer gently for 15 minutes until heated through
  5. Garnish with cilantro

Notes

Feel free to enhance the recipe with fresh ginger and soy sauce. If you like spice, serve with sriracha or chili garlic sauce.
Here are some modifications from my daughter. She makes this soup frequently: 
    • I use a mix of spices instead of red curry paste (big on cumin and coriander).
    • I cut the butternut squash and add it raw to the pot first then just sauté it 10-15 min till it's a bit soft and roasted looking before adding in the onions for easier one pot cooking
    • I use green lentils instead of chickpeas, they need to be added 5-10 min before the peppers to cook all the way through