Sunshine soup

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The vibrant yellow and depth of curry-scented spices are warm and inviting and is quick and easy to prepare. This dish was less about travel to anywhere specific, and more about the bright sunshine, vast blue skies and long summer days we are fortunate to experience in Alberta. 

This soup is light and the spice levels can easily be adjusted to taste, and delightful for when the evenings start to cool off. Enjoyed on its own, or with Basmati rice, Sunshine Soup is the perfect accompaniment as the sun sets over its golden hues.

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Sunshine soup

Servings: 4

Ingredients

• 1 butternut squash, peeled and cubed

• 1 can chickpeas, drained 

• 1 onion diced

• 2 carrots, diced

• 3 Celery stalks, diced 

• 2 tbs ghee or vegetable oil 

• 1 can coconut milk 

• 1 tbs curry powder of choice 

• 1 tbs minced garlic

• 1 tbs minced ginger 

• Chicken or vegetable stock to cover

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Instructions

1. Add ghee/oil to a Dutch oven or pot with a tightly fitting lid. 

2. Heat on medium and add onion, celery and carrots and sauté for 5 minutes. 

3. Add garlic, ginger and curry powder and stir for two minutes. 

4. Add all remaining ingredients and simmer covered until squash and veggies are cooked - approximately 20 minutes. 

5. Add salt and pepper to taste.

6. Serve on its own or over basmati rice

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