Melanie has been making several soups of a curried nature, and it really has me craving soups and curries. So here’s a little something I threw together inspired by her latest, delicious creations! This recipe makes about 6-8 servings, depending on your serving size and how much liquid you add to thin out the soup.
2-2.5 C dried chickpeas; soaked and cooked [save some of the cooking water to use for the soup]
1 medium butternut squash; roasted (375°F, ~30 min) and roughly chopped
1 medium sweet potato; roasted (375°F, ~30 min) and roughly chopped
1 raw Serrano pepper, roughly chopped
1 small shallot, raw, peeled and roughly chopped
2 tsp turmeric
1 tsp salt
1/2 tsp each paprika, ginger, and sage
4.5-5 C bean cooking water or broth (enough to make a smooth, soupilicious consistency)
salt & pepper to taste
green chili sauce, to taste (optional)
- Puree together all ingredients and spices until smooth. I used an immersion blender, but you could also use a food processor. Adjust consistency to preference adding 1 C of liquid at a time. I started with 2 C (to get the process going) and added slowly until it became the perfect thickness.
2. Garnish with homemade croutons and sprinkled paprika.
On this day in history: Pizza, Ti voglio bene!