Squash And Chickpea Curry Soup

Ingredients

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

Recipe From CBC

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