The finished recipe. Butternut and Coconut Soup with ChickpeasIngredients 1 to 6. 800 g Butternut squash (Raw, peeled weight.). 480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.). 400 ml (one tin) Reduced-fat coconut milk, tinned. 150 g Onion. 2 cloves, about 6 g Garlic. A thumb, grated Fresh gingerIngredients 7 to 11. 2 tsp (4 g) Curry powder. 600 ml Vegetable stock (Made up from a cube or a pot.). 1 tbsp, about 11 g Rapeseed oil. Juice of one Lime juice. A handful Fresh corianderStep 1. Soften the chopped onion in the oil for eight minutes, then add the garlic, ginger and curry powder for one minute.Step 2. Add the squash, peeled and cut into 3 cm chunks, with the stock. Simmer for twenty minutes until a knife goes through without resistance.Step 3. Add the coconut milk and blend until smooth.Step 4. Stir in the chickpeas, heat for five minutes, then add the lime and coriander and taste for salt.
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