Ginger Acorn Squash Soup with Spicy Chickpeas - Crossroads Community Farm

Ingredients

• 2 acorn squash, each cut into quarters and seeds removed
• 1 yellow onion, peeled, trimmed and quartered (core still intact)
• 1 carrot, peeled and cut into 2-inch chunks
• 1 1/2 tsp olive oil
• 3 sprigs thyme
• 1 tbsp peeled and chopped fresh ginger
• 1 tbsp curry powder
• 1 tbsp fresh lime juice
• 1 tsp sea salt
• 3/4 tsp fresh ground black pepper
• 6 cups low-sodium vegetable broth
• 1 cup BPA-free canned chickpeas, drained and rinsed
• 1/2 tsp olive oil
• 1 tsp ground ginger
• 1/4 tsp each sea salt and fresh ground black pepper