To start the soup, roughly dice the onions. Heat a heavy-bottomed pot over medium-low heat. Once hot, add the oil and let the onions sweat. Peel and cut the squash into about 1/2" to 1" -inch cubes.
Once the onions are completely translucent, add the squash. If you notice that the mixture looks a little bit dry, add another tablespoon of oil. Turn the heat to medium. Prepare the cauliflower by first cutting out the core, and then roughly chop into about 1" -inch pieces.
Give the squash a stir from time to time, so it cooks evenly. Rinse and drain the chickpeas. Once the squash has softened, add the white wine vinegar. Turn up the heat slightly and add the Panang paste. Cook for a couple of minutes until fragrant.
Add the chickpeas, cauliflower, palm sugar and chicken stock. Bruise the kaffir lime leaf before adding it to the soup. Increase the heat and bring everything to just a boil. Then turn the heat down and simmer gently for about 10-15 minutes, or until the vegetables are cooked through.
- 1 tbsp grapeseed or vegetable oil
- 2 small onions
- 1 lb butternut squash (approx.)
- 2 tbsp white wine vinegar
- 3 tbsp Panang paste (or to taste)
- 1 small head of cauliflower (approx. 1 pound)
- 1 can chickpeas (19 oz)
- 1 tsp palm sugar
- 6 cups chicken stock
- 1 kaffir lime leaf
- 1 1/2 tsp kosher salt
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