Soup is my jam. But not just any soup. I don’t really like those plain, mostly thinned-out brothy-y soups. I need a hearty, chunky soup. And if there’s a thin broth, there better be a whole bunch of goodies in there and not just a few straggly pieces of noodles. Enter this amazing creation. This could almost be classified as a dump skillet meal because I had this squash in the fridge for so long I forgot about it. When I rediscovered it, it didn’t look as brightly orange as it had been, but I wasn’t in the mood to make squash so I threw it in the freezer. Then, the next day it just didn’t sit well with me and I felt like I needed to create an amazing meal with it. And outta nowhere I came up with this amazing soup. But here’s the crazy part: After I made it and let it sit for awhile, the broth ended up tasting exactly like tikka masala sauce! If you know my food vibes, I’ve mentioned a bunch of times that Indian food is hands down one of my favorites. And I’d unintentionally made the sauce to one of favorite Indian dishes! I couldn’t believe it. So a random science experiment of a creation ended up yielding not one, but two recipes. And although the sauce is very tikka “masala-y”, with the squash and chickpeas, it definitely has it’s own vibe and holds it’s own as a soup. But, feel free to only create the sauce and add some tofu or vegan chick’n cutlets for a bomb chick’n tikka masala. I mean seriously, look how far I’ve come. I went from making a tikka masala dish that included using a jarred version of the sauce, to accidentally and unintentionally making that very sauce from scratch while trying to make a completely different recipe. Started from the bottom, now I’m here!
What You’ll Need:
- 2 cans of chickpeas, drained (15.5 oz)
- 4 cups cubed butternut squash
- 3 cups fresh baby spinach (frozen spinach can also be used)
- 1 can tomato paste (6 oz)
- 1 can coconut milk (13.5 oz)
- 1 tbsp. + 1 tsp. curry powder
- 1 tbsp. cumin
- 1 tsp. ground cinnamon
- 1 tsp. black pepper
- 1/2 heaping tbsp. salt
What to Do:
- Place a large pot (at least a 3 qt. pot) on low heat.
- Add chickpeas, squash, coconut milk, and tomato paste to pot and stir together gently until well mixed.
- Keep uncovered and reduce heat to a low simmer. Let soup begin to heat up and once it starts to bubble, begin adding in seasonings.
- Add salt, pepper, cumin, cinnamon, and curry powder to soup. Stir and mix until well blended. Let soup simmer for approximately 3-5 minutes.
- Add spinach to soup and mix until well blended.
- Continue to simmer uncovered, stirring occasionally until squash and chickpeas are tender, approximately 20 minutes.
*To Make Tikka Masala Sauce Alone*:
- Combine coconut milk, tomato paste and all seasonings in a pot over a simmer heat.
- Mix all ingredients together until well blended, and let simmer until sauce begins to bubble.
- Remove from heat and let sauce cool. Store sauce to use for homemade tikka masala, or for any other dishes.
- You can also use this sauce for my tikka masala recipe instead of the jarred sauce!
Date posted on Instagram: 12/26/18