Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Ras el Hanout
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 4 cups low sodium vegetable broth
  • 15 oz full-fat coconut milk
  • 15 oz canned chickpeas, drained and rinsed
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a large pot over medium heat and add the diced onion. Cook 5 minutes until translucent and soft.
  2. Stir in the 3 cloves of minced garlic and 1 tbsp of grated ginger. Sauté 1 minute until the aroma fills the room.
  3. Toss in 1 tbsp Ras el Hanout, 1 tsp smoked paprika, and 0.5 tsp turmeric. Toast for 60 seconds until the oil turns a deep amber.
  4. Add the cubed squash and 4 cups of vegetable broth. Bring to a boil then reduce to a simmer.
  5. Cover and cook for 20 minutes until the squash is fork tender and starting to break apart.
  6. Use an immersion blender directly in the pot to puree the mixture. Process until the liquid is velvety and no chunks remain.
  7. Pour in the 15 oz of coconut milk and stir well.
  8. Stir in the 15 oz of drained chickpeas and the 1 tbsp of lemon juice. Heat through for 2 minutes.
  9. Add your salt and cracked black pepper. Taste and adjust the salt if the flavors don't pop yet.