New England Soup Factory's Spicy Chickpea and Butternut Soup

"When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness."
 
Download
photo by Chef Oz photo by Chef Oz
photo by Chef Oz
Ready In:
1hr 15mins
Ingredients:
19
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Heat olive oil and garlic in a large heavy stockpot.
  • Sauté 1-2 minutes.
  • Add onions, carrots and celery.
  • Sauté 10-15 minutes.
  • Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
  • Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. cyaos
    This is a highly unusual soup. We both liked it but froze the leftovers because we just couldn't eat too much of it - it almost becomes overwhelming after awhile and this recipe makes a lot of soup! Hopefully it does freeze okay. I did not add the full amount of broth called for - I used about 2 quarts instead and it made it a thicker, heartier soup for our main course. I did put in extra garlic and used a little extra fresh grated ginger and omitted the coconut extract as I felt that would make the taste too sweet. Next time I will omit the flakes as well - not only did they add too much sweetness - it looked rather unappetizing. Thanks for posting!
     
  2. jjcommunications_97
    Good soup, but recipe needs a few edits: <br/><br/>-2 quarts of stock, not 4. Per someone else's comment, 4 wouln't even fit in most people's large soup pots. (And I think it would make it way toot thin.)<br/>-Chicken stock is fine if you're not veg. <br/>-Add some salt! <br/>-If you like it hot, add more habanero. I put one whole diced habanero and this and it's not anywhere near as hot as the soup when I got it at the restaurant. <br/>-Use the hand blender to chop this us up a bit. I did this before adding the coconut and cilantro, but I did it one time after that step and I love the consistency. <br/>-Garnish with extra lime for a fresh taste. <br/><br/>Thanks for posting his receipe!
     
  3. Andrea-Oz
    My soup pot wouldn't hold 4 quarts of stock on top of everything else, so I only used about 2 3/4 quarts. Everything else was about on qty. I also used coconut cream instead of milk and no extract or flakes. I lightly blended it at the end so it was nice and thick with a few chunks still. Next time I will halve the soy sauce - it was too strong for me, but my b/f liked it as is though.
     
  4. Gnome Al Aska
    I usually like unusual, unique dishes but this soup was too weird for me. A better name for it would be "Tomato/Lime broth with root vegetables and quirky flavorings". The flavor of the squash was totally lost in the lime/tomato tongue-smasher and the coconut added an odd texture, unpleasant odor and clinging aftertaste. Tomato/lime/coconut - Hmm, maybe if I chilled it and added about half its volume in vodka...
     
  5. CiaraShalifoe
    I decided to half the recipe because I didn't have enough squash. I ended up half of a different squash on top of my butternut. I was weary about adding so much broth, but I think it worked out in the end. I didn't add a carrot or celery because the vegan vegetable broth I had was sufficient. I didn't add coconut extract, but I added double what was called for. I did end up using a blender once it was finished, before I added in the chickpeas. It turned out wonderfully and I definitely will be making it again.
     
Advertisement

Tweaks

  1. Kittymonkey
    I love this soup! I used a habanero pepper instead of scotch bonnet pepper, and I went ahead and added sweetened coconut flakes, with great results.
     
  2. Andrea-Oz
    My soup pot wouldn't hold 4 quarts of stock on top of everything else, so I only used about 2 3/4 quarts. Everything else was about on qty. I also used coconut cream instead of milk and no extract or flakes. I lightly blended it at the end so it was nice and thick with a few chunks still. Next time I will halve the soy sauce - it was too strong for me, but my b/f liked it as is though.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes