Coconut Curry Butternut Squash Soup with Chickpeas

Ingredients

• ¼ cup extra-virgin olive oil or coconut oil
• 1 cup diced onion
• ¾ cup diced celery
• ½ cup diced carrot
• 1 clove garlic, minced
• 1 jalapeño pepper, minced
• 2 tablespoons curry powder
• 8 cups peeled, chopped butternut squash
• 4 cups vegetable or chicken broth, or water
• 1 15-ounce can coconut milk
• 1 20-ounce can chickpeas, rinsed
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 lime, juiced
• Chopped peanuts, sour cream, and chives for serving.
• 1 cup Souper Cubes
• 2 cup Souper Cubes