Curried Gem Squash Soup & Toasted Chickpea Croutons
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; Light meals; Lunch; Meals for One; Soups; Vegetarian
Description
This curried gemsquash soup is a warming dish perfect for a winter evening.
Ingredients
2 Tbsp (30 ml) olive oil
2 onions, thinly sliced
4 Tbsp (60 ml) green curry paste
2 Tbsp (30 ml) chilli paste
1 Tbsp (15 ml) fresh ginger, chopped
1 tin (400 ml) coconut milk
1 C water
4 large whole gem squashes, pips removed, lightly steamed flesh removed from shells
2 14-ounce can chickpeas, rinsed and drained
1 packet baby spinach, cleaned, trimmed and thinly sliced, optional
Instructions
Roasted Chickpeas:
Preheat oven to 180.
Put 1 tin of chickpeas, seasoned and drizzled with olive oil, into an oven safe dish. Grill for 15-20min or until brown and crispy. Set aside.
Gem squash soup:
Heat your olive oil in a large, heavy-bottomed saucepan. Add in your onions to cook until softened, about 5 – 6 minutes. Add in the curry paste, chilli paste, salt, ginger and fry off. Stir for about 3 min, making sure the mixture does not dry out. If it does become too dry, simply add some additional olive oil. Add the steamed squash and stir until warmed through. Pour the coconut milk and water in and simmer for a couple of minutes.
Bring back up to a boil, then add in the drained and rinsed chickpeas simmer for a few minutes.
After simmering, add in the baby spinach. Allow spinach to wilt and serve immediately.
