Squash and Chickpea curry soup

2 cups (500 mL) cubed peeled butternut squash
2 cups (500 mL) diced peeled potatoes
1 can chick peas, drained and rinsed
1 tbsp (15 mL) vegetable oil
1 onions, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
3 tbsp (45 mL) mild curry paste
1 can light coconut milk
2 cup (500 mL) vegetable stock
1/4 cup (50 mL) natural cashew butter or peanut butter
1/4 tsp (1 mL) salt
2 cups (500 mL) packed shredded Swiss chard
1 cup (250 mL) frozen green peas
2 tbsp (25 mL) chopped fresh coriander

In Dutch oven, fry onion, garlic and ginger as directed. Add curry paste; cook, stirring, until fragrant, about 1 minute.

Add squash, potato and chickpeas; stir to coat. Add coconut milk, stock, cashew butter and salt; bring to boil. Cover and simmer, stirring twice, until vegetables are tender, about 30 minutes.

Gently stir in shredded Swiss chard and peas; cook, stirring, until Swiss chard wilts, about 5 minutes. Sprinkle with chopped coriander.

**quantities changed slightly, view original recipe at http://www.cbc.ca/bestrecipes/2010/09/squash-and-chickpea-curry.html

Serving Size: makes 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user NLAOUTARIS.