Sort ingredients
egret
QR Code
Listen
Pdf
Heat ¼ cup oil in a large pot over medium heat.
Add 1 cup onion, ¾ cup celery, and ½ cup carrot; cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add 1 minced garlic clove, 1 minced jalapeño, and 2 tablespoons curry powder; cook, stirring frequently, for 1 minute.
Add 8 cups diced squash and stir so the spices coat the squash.
Add 4 cups broth and 1 15-ounce can coconut milk. Increase heat to medium-high and bring the soup to a rolling simmer. Reduce the heat to maintain and simmer, cover the pot, and cook until the squash is tender, 15 to 20 minutes.
Puree the soup with an immersion blender or regular blender, in batches if necessary. (Be careful when pureeing hot liquids.)
Stir in 1 20-ounce can chickpeas, 1 ½ teaspoons salt, 1 teaspoon pepper, and juice from 1 lime. Serve topped with peanuts, sour cream, and chives, if desired.