Thai Butternut Curry with Chickpeas and Fresh Basil

Serves 6-8

2 Tbsp. fresh ginger, minced

2 Tbsp. fresh lemongrass, minced

½ yellow onion, small dice

1 Tbsp. minced garlic

1 ½ Tbsp. yellow thai curry paste

2 Tbsp. apple cider vinegar

2 C. cooked butternut squash

2 C. coconut milk

3 C. vegetable stock

½ C. fresh basil, chopped

1/2 C. red bell pepper, small dice

½ -1 C. canned garbanzo beans

Juice of 1 lime

Salt and pepper

In medium pot, sweat first 4 ingredients with 2 Tbsp. oil for 5 minutes. Add Thai curry paste and deglaze with vinegar. Add butternut, coconut milk and vegetable stock. Bring to boil and simmer for 15-20 minutes. Puree in blender and return to sauce pot. Finish soup with the basil, garbanzos, red pepper, lime juice and salt and pepper.