Chickpea Crunch

Submitted by Expat Kitchen  (http://expat-kitchen.com)

Serves 6-8

Ingredients:

2 tsp butter
1 large onion, finely chopped
2 tsp curry powder
1 Butternut squash, peeled and cubed (can substitute with local/Japanese pumpkin)
4 cups of chicken stock
Salt and pepper to taste

To garnish:

½ cup natural yogurt (optional)
Finely chopped coriander

Here’s what to do:

1.  Heat butter in a pot and cook  onions until glassy.
2.  Add curry powder cook for 1 minute.
3.  Add pumpkin and allow to sweat for 3 minutes.
4.  Add stock, allow to boil.
5.  Reduce heat, cover and simmer for 15-20 minutes, until pumpkin is soft.
6.  Blend until smooth.
7.  Season with salt and pepper.
8.  To garnish: Swirl spoonful of yogurt and sprinkle coriander, serve immediately.