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Photo: Jacob Fox
Active Time:20 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil plus 1 teaspoon, divided1mediumonion, chopped2mediumcarrots, chopped2mediumstalks celery, chopped3scallions, sliced, white and green parts separated2clovesgarlic, minced1tablespoonhot Madras curry powder plus 1 teaspoon, divided2teaspoonsground cumin¼teaspoonsalt4cupscubed peeled butternut squash4cupsreduced-sodium vegetable broth1(14 ounce) canlight coconut milk1(15 ounce) canno-salt-added chickpeas, rinsed½cupunsalted pepitasLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil plus 1 teaspoon, divided
1mediumonion, chopped
2mediumcarrots, chopped
2mediumstalks celery, chopped
3scallions, sliced, white and green parts separated
2clovesgarlic, minced
1tablespoonhot Madras curry powder plus 1 teaspoon, divided
2teaspoonsground cumin
¼teaspoonsalt
4cupscubed peeled butternut squash
4cupsreduced-sodium vegetable broth
1(14 ounce) canlight coconut milk
1(15 ounce) canno-salt-added chickpeas, rinsed
½cupunsalted pepitas
Lime wedges for serving
DirectionsPreheat oven to 350°F.Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.To make aheadRefrigerate soup (Step 2) for up to 4 days.Originally appeared: EatingWell Magazine, October 2021
Directions
Preheat oven to 350°F.Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.To make aheadRefrigerate soup (Step 2) for up to 4 days.
Preheat oven to 350°F.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.
Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.
Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.
To make ahead
Refrigerate soup (Step 2) for up to 4 days.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)432Calories22gFat48gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
