1 large butternut squash
4 cups broth (low-sodium veg or chx)
2 cups coconut milk (or half & half)
¼ pure maple syrup (grade B is best!)
2 Tbsp. red curry paste
2 Tbsp. creamy peanut butter
1 tsp. cinnamon
½ tsp. nutmeg
Fresh Rosemary (optional for flavor/garnish)
1 can of garbanzo beans aka chickpeas
1 Tbsp. olive oil
1 tsp. curry powder
½ tsp salt
Preheat oven to 350 degrees and line a cookie sheet/pan with parchment paper. Half the squash lengthwise, scoop out seeds, and place halves flat side down on sheet. Bake for 1 hour and allow to fully cool.
While the squash is cooling, up the oven temp to 400 degrees. Then drain, rinse, and dry chickpeas. Toss them in a bowl with olive oil and seasoning to evenly coat. Use the same pan with a new sheet parchment paper and lay the chickpeas out in a single spaced-out layer. Bake for 20 min or until golden brown.
Once the squash has cooled, scoop out all pulp and put into a food processor, blender, or mash by hand to get a smooth puree. Place squash puree and all other ingredients into a large soup pot and set heat to medium (If you have an immersion blender, place all ingredients in the pot and blend away!). Mix all ingredients thoroughly and cook uncovered to desired temperature. Optional: I placed a big sprig of rosemary in the pot as it cooked to infuse some flavor.
Pour into a bowl and garnish with few chickpeas. Voila, Fall in a bowl!