Butternut Curry Soup

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 cups water
• 3 cups chopped butternut squash
• 1 onion, chopped
• 1 (20 ounce) can chickpeas
• 1 (6 ounce) can corn
• 4 carrots, chopped
• 1 parsnip, chopped
• 1 bunch scallion, chopped
• 1 cup cabbage
• 1/2 cup red wine
• 2 tablespoons garlic paste or 1 head garlic
• 2 tablespoons cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon ground sage (optional)
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

• 1 in a large soup pot, bring the water to a boil.
• 2 add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
• 3 stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
• 4 while saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
• 5 add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
• 6 adjust seasonings to taste (i like it with extra cumin powder!) and serve.
• 7 this goes well with crusty bread and a spinach salad.
• 8 enjoy!
• 9 suggested accompaniments: crusty bread and a spinach salad.