The Organic Pantry

From Mr and Mrs Chippendale

1 small squash, peeled, deseeded and chopped
1 can of chickpeas, drained and rinsed
1 tin coconut milk
1 small sweet potato, peeled and cubed
1 red pepper, deseeded and diced
1 onion, peeled and diced
Juice of 2 limes
Chilli flakes
Ground coriander
Salt and pepper to taste

Heat a little oil in a large saucepan and soften the onion, pepper, chilli flakes and coriander.  Add the vegetables and sweat for a few minutes.  Add the coconut milk and lime juice.  Bring to the boil and season.  Cook for 20 minutes then puree with a stick blender or in a liquidiser. 
To cut down on cooking time you can microwave the squash and sweet potato while the onion is softening.
If the soup looks a little thick add boiling water or stock to thin it a little.

Serves two very hungry people.