Spicy Chickpea And Butternut Squash Soup

• 3 tablespoons olive oil
• 1 large yellow onion, peeled and diced
• 4 carrots, peeled and sliced
• 1/2 cup celery, diced
• 4 garlic cloves, minced
• 1 lb butternut squash, peeled and diced into chunks
• 2 cups diced tomatoes, canned
• 2 cups canned chick-peas, rinsed and drained
• 12 cups vegetable stock
• 2 cups tomato juice
• 1/2 cup soy sauce
• 1/4 cup lime juice, freshly squeezed
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 1 cup flaked coconut
• 1/2 cup brown sugar, packed
• 1 (14 ounce) can coconut milk
• 1 teaspoon scotch bonnet pepper, minced
• 1/2 bunch fresh cilantro, chopped
• salt, to taste
• ground pepper, to taste

1. Heat a stockpot over medium high heat.
2. Add olive oil, onion, carrots, celery, and garlic.
3. Saute for 10 minutes.
4. Add butternut squash and saute an additional 5 minutes.
5. Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
6. Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
7. Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.

olive oil, yellow onion, carrots, celery, garlic, butternut squash, tomatoes, chickpeas, vegetable stock, tomato juice, soy sauce, lime juice, ground ginger, ground coriander, flaked coconut, brown sugar, coconut milk, scotch bonnet pepper, fresh cilantro, salt, ground pepper

Taken from www.food.com/recipe/spicy-chickpea-and-butternut-squash-soup-469333 (may not work)