This soup was created with my motto "everything tastes better with curry" in mind. I had about half of a container of Imagine Butternut Squash Soup left today from making Butternut Risotto for a client (yummm), half a bag of spinach, and half a can of chickpeas. Since I knew spinach and chickpeas go together nicely, and I've used canned pumpkin in curry, I figured this soup idea wouldn't be much of a stretch.
Oh, yeah, I also had about 6 Brussels Sprouts, which I halved and sauteed in olive oil first. Then I tossed in the spinach and let it cook until wilted. I sprinkled the veggies with about a teaspoon of curry powder, half a teaspoon of turmeric, and some sea salt and let it cook just a few seconds more until the lovely fragrance permeated the air. I deglazed with about a tablespoon of Thai Kitchen organic coconut milk, about a cup of the butternut squash soup, and half a cup of water. I let this simmer for a couple minutes, then served it topped with chopped green onion and a handful of fresh cilantro. Supper couldn't be any easier or more satisfying on a cloudy and gray day like today. Even though it filled me up, two steaming bowls just weren't enough!