Step 1
Heat the oil in a large dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about 5 minutes. Stir in the summer squash and continue to cook for about 2 minutes longer. Add the garlic, and spices (through the salt) and continue to cook, stirring often, until the veggies are coated in the spice mixture and the mixture becomes fragrant. About 3-5 minutes.

Step 2
Deglaze the pan with the 1/4 cup of wine and cook until most of the liquid evaporates. Add the 2 cups of water and honey. Bring to a boil. Reduce heat and simmer for about 15 minutes. Add the chickpeas and continue to simmer for about 3-5 minutes longer.

Step 3
Carefully transfer the soup (you may have to do this in batches) to a high speed blender. Blend on high until completely smooth and creamy. Return the soup to the pot and stir in the coconut milk. Keep the soup on low for an additional 10 minutes to really let the flavors meld together. Taste for seasonings and adjust as needed.

Step 4
Serve soup with minced cilantro and toasted nuts and seeds.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.