Source: Andrea Bemis,


2 tablespoons olive oil
1 medium-sized yellow onion, diced
2 cups finely chopped summer squash
2 cloves of garlic, minced
3/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
tiny pinch of cayenne
1 1/2 teaspoons salt
1/4 cup dry white wine
2 cups water
1 teaspoon honey
1 (14 ounce) can chickpeas, drained
1/2 cup full fat canned coconut milk (the leftovers are great in smoothies!)
Minced cilantro for topping
Toasted pumpkin seeds and almonds for topping (optional to sprinkle them with a pinch each of salt and smoked paprika)


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