Curried Squash and Sweet Potato Soup with Chickpeas Recipe

Submitted by Beth

Ingredients:

• 2 medium yellow onions
• 1 medium to large butternut squash
• 1 medium to large sweet potato
• 1 can chickpeas
• 3-4 tbsp. Korma curry spice powder
• 2 cloves garlic
• Olive or vegetable oil
• Salt to taste

Method:

1. Chop the onions and fry them in a little oil until transparent, adding the garlic after a few minutes.
2. Meanwhile, skin and chop the potato and squash into 1 inch chunks so that they will cook relatively quickly.
3. Add three tbsps of Korma curry spice powder to the onions (you can use your own curry spices if you know what you like, I just haven’t figured out the proper ratios yet for my taste) and stir.  You may need to top up the oil so as not to burn the mixture.
4. After one or two minutes, add the potato and squash and cover with water.  You can add another spoonful of curry powder here if you want a strong curry flavor.
5. Bring to a boil, then simmer until the potatoes and squash break easily with a fork.
6. Add chickpeas when they seem almost ready, so that the chickpeas will soften for 3-4 minutes.
7. Transfer soup to blender in batches and blend until smooth.  Add salt to taste.

This is a healthy dinner with protein and veg, only a few ingredients.  Enjoy!

Serves 4-6.