Spicy Chickpea and Butternut Squash Soup from Cathy Lathrop

From Cathy Lathrop

Dan & Lanie, this soup was a favorite of ours this last winter, and it was a wonderful gift to friends when a meal was needed. But it comes from your home town and the New England Soup Factory shops in Boston. That must certainly represent some sort of metaphor about our connections in love and friendship.

We wish you many happy hours together in the kitchen and at the table, Jim and Cathy Lathrop

 

from the New  England Soup Factory cookbook -

This has always been our most popular vegetarian soup. Made with coconut milk, lime juice, tomatoes, and ginger, it's hot, sweet, sour, and luscious all in the same bite. Or shops in Boston are near some of the best colleges and universities around. Many of the students who come in are vegetarians with diverse and eclectic tastes, and this seems to satisfy them.

 

3  tablespoons olive oil                                             1/2 cup soy sauce

1  large Spanish onion, peeled and diced                 1/4 cup freshly squeezed lime juice
4  carrots, peeled and sliced                                     1    tablespoon ground ginger
1/2 cup diced celery                                                 1    tablespoon ground coriander
4  cloves garlic, minced                                           1    cup flaked coconut
1  pound butternut squash, peeled and                     1/2 cup packed brown sugar
    diced into chunks                                                 1     can (14 ounces) coconut milk
2  cups (16 ounces) canned diced tomatoes             1     teaspoon minced Scotch bonnet
2  cups (16 ounces) canned chickpeas,                            chili pepper
    rinsed and drained                                                           
12 cups vegetable stock                                             1/2 bunch fresh cilantro leaves, chopped
2 cups tomato juice                                                    Kosher salt and freshly ground black                                                                                                 pepper, to taste 

Heat a stock pot over medium-high heat.

Add the olive oil, onion, carrots, celery, and garlic, sauté for 10 minutes.

Add the butternut squash and sauté n additional 5 minutes.

Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
Bring to a boil.
Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes.
Remove from the heat and add the coconut milk, chili pepper, cilantro, salt, and pepper.

Makes 12 servings.