Wash and deseed the Hokkaido squash and cut it into rough chunks with the skin on. Peel and finely chop the onion and garlic, and rinse and drain the chickpeas.
Heat the olive oil in a large pan and cook the onion and garlic until soft and translucent. Briefly toast the curry powder with them until fragrant.
Add the squash and most of the chickpeas to the pan and top up with the vegetable stock. Bring everything to the boil and simmer, covered, until the squash is soft.
Stir in the coconut milk and nutmeg and blend the soup until smooth. Season to taste with salt and adjust the consistency with a little stock if needed.
Briefly warm the remaining chickpeas in the hot soup or lightly toast them separately. This gives them a bit more bite.
Ladle the soup into bowls and serve with the remaining chickpeas.
Good to know
This soup is simple, creamy and nicely spiced. It's hearty without being heavy, and especially good on cool days.
Swaps
Chickpeas → white beans (also provide fibre, mild in flavour); Coconut milk → cashew butter plus water (provides unsaturated fats, creamy texture; contains tree nuts); Hokkaido → butternut squash (a little milder, also provides carotenoids)
Allergens
The recipe is naturally gluten-free and vegan. Chickpeas can cause wind if you have a sensitive digestion. Usually well suited to children if the seasoning is kept mild; in pregnancy, make sure the soup is well heated through.
