Curry-Lime Butternut Squash & Cauliflower Soup with Crispy Chickpeas

Directions

1. Roughly chop the onion and add to a medium bowl.
2. Trim, peel, and dice the squash; cut the cauliflower into florets and pieces, then join the onions in the bowl.
3. Heat a medium saucepan over medium-high heat, then swirl in a little oil. Add the onion, squash, cauliflower, curry powder, and salt; cook until the vegetables start to brown, about 15 minutes.
4. Meanwhile drain and rinse the chickpeas, then spread on a baking sheet. Toss with whole garlic cloves, a little oil, curry powder, and salt; spread in a single layer.
5. Roast the chickpeas in a 425°F oven, stirring halfway, until crisp and golden, about 15–18 minutes.
6. Pour the broth and coconut milk into the saucepan with the browned vegetables; bring to a simmer and cook until very tender, about 10 minutes.
7. Mince the ginger and grate some lime zest; add them to a small bowl with the lime juice. When the veggies are tender, blend the soup until smooth and stir in the lime-ginger mixture. Add the roasted garlic, then serve with the crispy chickpeas and lime wedges.